Japanese Chicken Curry

Japanese Chicken Curry recipe is great because we have our vegetables and chicken cooking at the same time. I really love being able to cook meals in one pot. Less dishes to wash is always good 😛 This recipe always hits the spot. A little bit of spice, with lots of textures and flavour. Eat with bread or white rice – perfect dinner night.


  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons of oil
  • 2 potatoes
  • 4 carrots
  • 1 lb chicken
  • 2 cups Campbell chicken broth (or water)
  • 1 box (110g) Glico curry sauce

Prep time: 7 minutes
Cook time: 14-25 minutes (including time to pressurize)
Ready in: 31-32 minutes
Serving size: 6-8


  1. Select Saute. Add the oil, garlic, onions and stir fry. Once done, turn it off.
  2. Add in the chicken, carrots, potatoes, chicken broth, and Glico curry. Make sure curry blocks are submerged in liquid.
  3. Close the lid. Select Manual, high pressure cooking, for 15 minutes. **If using whole chicken breasts, Select Manual, high pressure cooking, for 4 minutes, then NPR (wait for pressure to release naturally). **
  4. When done, Quick Release and serve.

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