Wateless cooking: Curry simmered pot only with water that veges/fruits contain
Create curry magic with this waterless curry recipe! No need for broth, the waterless curry function uses natural occurring juices in the ingredients to create broths. This hearty curry is perfect for any day of the week.
0.5 lbs Chicken thigh
- 3 Tomatoes
- 1 Onion
- 1 stalk Celery
- 1 Carrot
- 2.5 oz. Japanese curry sauce mix
- 1 Bay leaf
To get started, you'll need:
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 3.
Once heated, add the chicken thigh pieces and cook for 2-3 minutes until they are browned on all sides.
Add the diced tomatoes, onion, celery, and carrot to the pressure cooker. Stir well to combine.
Add the Japanese curry sauce mix to the pressure cooker and stir well to coat all the ingredients.
Add the bay leaf to the pressure cooker and stir well to combine.
From the main menu, select 'Auto Cook' and select 'Waterless Curry' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Remove the bay leaf from the curry and discard it.
Serve the waterless curry hot over rice or with your choice of accompaniments. Enjoy!