Japanese curry rice

Method

1. 1 Sauté the onions with butter until translucent.
2. 2 Add the chicken and carrots and stir-fry until tender.
3. 3 Add just enough water to cover the ingredients and simmer for 20 minutes.
4. 4 Mix in the curry powder and cook for another 10 minutes until thickened.
5. 5 Chan served hot rice.

With an appliance

• Pressure cooker 35 min

  Replace step 3: cook the chicken and carrots under high pressure for 6 minutes, then quickly release; the tenderizing time is reduced to about 14 minutes and there is no need to monitor the heat. Only stir in the curry cube from step 4 after opening the lid to prevent the sauce from sticking to the bottom.