Japanese Curry Recipe

Bahan-bahan (6 porsi)

• Prepared brown rice (for serving, see Instant Pot Brown Rice)
• 2 tablespoons canola oil or grapeseed oil (divided)
• 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
• ½ teaspoon kosher salt (plus additional to taste)
• ¼ teaspoon ground black pepper
• 1 large yellow onion (cut into 1-inch thick chunks)
• 1 teaspoon grated fresh ginger
• 4 cloves garlic (minced (about 4 teaspoons))
• 4 medium carrots (peeled and cut diagonally into 1/2-inch slices)
• 4 Yukon gold potatoes (peeled and cut into 2-inch chunks)
• 1 Fuji apple (washed and grated (peeling is optional; about 1 cup once grated))
• 4 cups mushroom broth*
• 1 tablespoon low-sodium soy sauce
• 1 cup frozen peas
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 ½ teaspoons ground turmeric
• 1 teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ¼ teaspoon chili powder
• ⅛ teaspoon ground nutmeg
• 2 tablespoons canola oil or grapeseed oil
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 3 tablespoons honey