Quick Japanese Curry Chicken

A fast, cosy one-pot meal for when you need something warm, comforting, and absolutely effortless. This version uses chicken breast, soft vegetables and a simple Japanese curry roux. The genius is everything cooks in one pot while the rice steams above. Add a fried egg on top if you’re feeling extra or just want some additional protein.

Why I Love It:

✔️ One-pot, super fast, 15 mins, perfect for busy nights
✔️ Uses simple ingredients you already have at home
✔️ Protein + veggies + carbs all in one bowl
✔️ Flexible: use chicken, beef, pork, tofu, anything
✔️ Great leftover lunch the next day

Ingredients:

Serves 2

- 250g chicken breast fillets, cut into chunks (can substitute with boneless thighs or beef/pork)
- 1 carrot, chunked
- Half an onion, diced
- 2 cloves garlic, minced
- A handful of diced pumpkin
- 400ml water
- Half block Japanese curry roux (2 little squares)
- 1 cup rice
- 3/4 cup water (for the rice)
- Neutral oil
- Optional: fried egg, spring onions, crispy shallots

Instructions:

1. In an electric pressure cooker or instant pot, add neutral oil and heat it up. Add onion, garlic and carrots. Sauté till fragrant.
2. Add chicken and sear for a minute.
3. Add 400ml water.
4. Place a steamer rack inside the pot. Place a heatproof bowl on top. Pour in washed and drained rice, 3/4 cup water and sprinkle diced pumpkin over.
5. Close lid and pressure cook for 8 minutes. Manual release once done to prevent rice from overcooking.
6. Remove the rice and steamer rack. Add the Japanese curry roux cube and stir until dissolved.
7. Simmer to thicken the sauce. Taste and add soy sauce if needed.
8. Serve and enjoy with a sunny side up egg, spring onions, and fried shallots if you like.