Recipe

Directions:

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1. Peel off potatoes, carrots and onions before cutting them into cubes.
2. Set heat to medium level, pour cooking oil to sauté the cubed onions, potato, and carrot for 3 minutes.
3. Add bite size chicken and sauté for 4 minutes until the chicken is seared and turned to golden brown color.
4. Pour water, Cover the lid by aligning both triangles on lid and bottom handle and lock it. Cook on maximum heat until the pressure indicator goes up to third level.

**Maximum level for most of the induction and electric cooktops is 2000 Watt, Medium level at 1000 Watt and Minimum heat at 500 Watt or lower.

**For gas stoves, Maximum heat is the widest flame under the bottom of pressure cooker/ pan without flaming the sides.

5. Turn heat to minimum level and let it cook for another 10 minutes, switch off/remove from heat.
6. Wait until the pressure indicator is fully dropped before opening the lid and pour the Japanese curry roux to it, mix well until the soup is thickened.
7. Place a slice of cheese on top of the Japanese chicken curry before serving. Ready to serve.

Tips：

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1.This dish could be served with Japanese rice or pasta.

做法：

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1. 將馬鈴薯和胡蘿蔔去皮切滾到塊，洋蔥切塊待用。
2. 把火轉至煸炒模式1600中火熱鍋後在氣壓鍋內倒入食用油炒香洋蔥，馬鈴薯和胡蘿蔔約3分鐘。
3. 至洋蔥變軟時下雞肉塊，繼續炒4分鐘，至雞肉表面變褐色。
4. 倒入水，蓋上鍋蓋，轉至火鍋模式並以2000大火煮至壓力指示上升至第3階段。
5. 把火轉至500中火煮約10分鐘即可關火。
6. 指示下降至氣壓鍋完全泄壓即可打開鍋蓋放入日本咖哩塊攪拌均勻，收汁到喜歡的濃度。
7. 盛好後鋪上芝士片即可享用。

貼士：

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1. 可與日本米飯或義大利麵共食。