Time: ~1 hour
Complexity: Easy
Ingredients
- 3 yellow onions
- 1.5 carrots
- 3 yukon gold potatoes
- 2 cloves of garlic
- 1 tsp ginger
- 1.5 lb boneless/skinless chicken thighs
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 tbps oil
- 3 cups chicken stock
- 1 package japanese curry roux (8oz total, both halves of a single package)
- 1 tbsp ketchup
- 1 tbsp soy sauce
Directions
Prep
- Peel potatoes and cut into quarters (you can soak for 15 minutes to remove excess starch)
- Cut the onions into large wedges, about 5 wedges per half.
- Peel carrots and cut into bite sized pieces
- Mince garlic (or use a garlic press)
- Grate the ginger with a zester
- Cut chicken thighs into bite sized pieces. Season the chicken with the salt and pepper.
Cooking
- Press Saute button on instant pot. When hot, add 1tbsp of oil.
- Add onion wedges, garlic, and grated ginger.
- Add chicken and mix everything until coated in oil evenly.
- Add carrots and potatoes and mix well.
- Add chicken stock/broth and push down with spatula to ensure everything is covered.
- Place package of the curry roux on top of the mixture. DO NOT MIX. Just let it sit on top.
- Cover and lock lid, make sure steam release is on sealing.
- Press the meat/stew button and set cook time to 15 minutes.
- Either vent when it’s completed, or let it quick release.
- Unlock the lid and open the pot
- Add ketchup and soy sauce.
- Mix well to dissolve everything, taste and adjust seasoning to liking, use saute mode for a bit if you want it thicker.
Notes
We serve this over rice, it makes about 6-8 servings, plenty for dinner and lunch, and then lunch again.