次のページで日本語で説明しています(*´³`*)♡
Tomato curry（トマトカレー）
What kind of dish is Tomato curry??
Curry is said to be the national dish of Japan. It is a menu loved by children and adults.
Going back in history, it seems that there is a description of curry in the book of Yukichi Fukuzawa in 1860.
This time, I will introduce a slightly arranged curry.
When making curry, the onions are fried until they turn amber to bring out the sweetness, but it takes time.
By using fried onions, you can add sweetness and aroma, and you can omit this step. I use a pressure cooker so it’s ready in no time.
In addition, moderate acidity of canned tomatoes is added. You can reduce the amount of curry roux used, so you can refrain from salt and fat.
I make a lot and use it for curry udon, pasta, and doria.
By the way, my favorite curry roux is ジャワカレー and バーモントカレー. I mix these two curry roux half by half to make curry.
”ジャワカレー” is spicy and ”バーモントカレー” is mild taste. Both are recommended for medium spicy（中辛）. The product called ”ジャワカレースパイシーブレンド”, which was recently released, is also delicious, so please try it.
The curry is served with boiled okra, grilled tomato and eggplant, and pickled red onion. Just by changing the presentation, you can make your usual dishes more stylish.
About pressure cooker
A pressure cooker is a convenient cooking appliance that can soften food in a short amount of time. In addition to stewing, you can also steam ingredients and cook rice.
There are two types of pressure cookers: “pressure cookers” that heat on a gas stove or IH stove, and “electric pressure cookers” that use electricity. T-Fal and Fissler are well-known, but there are many other manufacturers that sell them.
Pressure is expressed in kPa, and the higher the kPa, the higher the temperature inside the pot and the shorter the cooking time.
The pressure cooker I use is a T-fal “Clipso Minut Easy”. The content is 4.5L. This is 65kPa, and it takes 5 minutes to steam vegetables and 25 to 30 minutes to soften the bones of fish. Although it does not have high specs, it has been working successfully for many years without any failures.
Iris Ohyama’s electric pressure cooker (KPC-MB3) has a pressure of 70kPa and a capacity of 3.0L. I like that it doesn’t emit steam while cooking. Also, it is very convenient that the cooking time is displayed on the screen, including the time until the pressure is released.
Next time I buy one, I’d like to get a high-pressure model of 100-150kpa.
Pressure cookers can only be filled with ingredients up to about 2/3 of the pot. Legumes should be cooked in less than 1/3 quantity. It is said that around 2.5L is suitable for a person living alone, and around 3-5.5L for two or more people.
Also, if you are using an IH cooking heater, please note that you will not be able to use it unless you choose an IH compatible pressure cooker.
NUTRITION FACTS
214 kcal Protein 11.6g Fat 12.1g Carb14.1g Salt Equivalent 1.3g
※It does not contain calories for rice or garnishes.
INGREDIENTS（9SERVINGS）
- onion 350g
- carrot 100g
- garlic 8g
- ginger 8g
- oil 5g
- water 800g
- chicken thigh 400g
- canned cut tomato 400g
- boiled soybeans 200g
- curry roux 93g
- curry powder 6g
- fried onion 10g
COOKING INSTRUCTIONS
➀ Cut the onion into bite-sized pieces.
② Cut the carrot into large pieces.
③ Mince garlic and ginger.
④ Heat the oil in a pressure cooker, add the onions, carrots, garlic and ginger and sauté until the garlic is fragrant.
⑤ Add water and pressurize for 10 minutes.
⑥ When the pressure is released, add chicken thighs, canned tomatoes, washed boiled-soybeans, curry roux, curry powder, and fried onions and simmer.
※If you want to make a smooth curry like a curry shop, put it in a mixer before adding soybeans and chicken. If you put soybeans or chicken in the blender, it will turn into a white curry.
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