Japanese Chicken Curry

• 1 teaspoon olive oil
• 1 onion, sliced
• 6 chicken drumsticks (about 1 kg), skin removed
• 50 g butter
• 50 g (1/3 cup) plain flour
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 375 ml (1 1/2 cups) chicken stock
• 125 ml (1/2 cup) of cloudy apple juice
• 1 tablespoon soy sauce
• 2 teaspoons apple cider vinegar
• 1 large carrots, cut into 3 cm pieces
• 2 spring onions, finely sliced
• To serve, pickled ginger and daikon (or kimchi)
• Steamed rice

#weeknightdinner #pressurecooker #quickandeasy

1. Heat the oil on searing mode in the bowl of the Cook4Me Touch. Add chicken and lightly sear on both sides before setting aside. Add butter and onions and soften for a few minutes. Stir in the flour and cook for 3 minutes, stirring constantly or until golden in colour. Stir in the spices and cook until aromatic, about 30 seconds, then slowly stir in the stock, apple juice, soy sauce and vinegar until smooth. Bring to the boil. 2. Return the chicken and add the carrots. Cover with the lid and lock. Pressure cook for 15 minutes on Express function, or until the chicken is cooked through and tender. 3. Garnish with spring onions and serve with steamed short-grain rice, pickled ginger and daikon.