Sliced meat (pork, beef) or chicken thigh
400 g
Multi Cooker
Essence Pressure Curry
- Main Dish
- Meat
- Vegetable
- Western Style
-
Servings6
-
PreparationN/A
-
Cooking55
Ingredients
Onion
1 1/2 pieces (300g)
Potato
3 pieces (300g)
Carrot
1 piece (200g)
Worcestershire sauce (optional)
1 1/3 tbsp
Butter
1 tbsp
Grated garlic
1 tsp
Water
800 mL
Bay leaf
2 leaves
Curry roux
6 servings (approx. 120g)
Directions
Cut the meat into bite-sized pieces. Halve the onion and cut each half into 6 wedges. Cut the potatoes into bite-sized pieces and slice the carrots into 1cm-thick half-moons.
Place all ingredients except the curry roux into the inner pot, set it into the main unit, and close the lid.
Select “Auto:1”, press the pressure button, hold it up, then press “START/SET”.
After cooking, confirm the pressure indicator pin has dropped. Press the pressure button to lower it, then open the lid. Press “Cancel,” add the curry roux, melt it, and close the lid.
Select “Manual: Warm,Medium,” set the heating time to 5 minutes, and press “START/SET”.
Once done, mix well and serve in bowls.
A PIECE OF ADVICE
When preparing ingredients by stir-frying first, select “Manual: Sauté, High, 10 min”. Add meat and vegetables in that order and stir-fry. After stir-frying, add Worcestershire sauce, grated garlic, water, and bay leaves. Select “Manual: Essence Pressure, High, 40 min” and heat.
You can also make half portions. Select “Manual: Essence Pressure, High, 35 min” and heat.
Products used in this recipe
Electric Multi Cooker COK-B40S
Electric Pressure Cooker for daily use, with a focus on the time taken for pressure cooking, allows you to make good-tasting dishes without hassle.
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