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Multipot Recipe
Japanese Cream Stew
Chicken and vegetables simmered into a creamy stew in the pressure cooker, finished with heavy cream and a curry cube.
Ingredients
- Oil and flour, for the pot
- A knob of butter
- 2 chicken thighs
- Salt and pepper
- 1/2 onion, 2 potatoes, 1/2 carrot
- 300ml milk, frozen flat
- 100ml heavy cream
- 1 curry roux cube
- Broccoli and mushrooms
- 1 slice of cheese
- Bread, to serve
Instructions
1
Coat the pot with oil and flour, add a knob of butter, then place the chicken thighs skin-side down and season with salt and pepper.
2
Add the onion, potatoes, and carrots, set the frozen milk on the steamer tray above, and cook on Multi-Cook mode for 10 minutes.
3
Add the heavy cream, curry roux cube, broccoli, mushrooms, and a slice of cheese, then simmer briefly and season to taste.
4
Serve with bread.
Tip. Keep leftover milk that’s about to expire by freezing it flat in a bag – it comes in handy for recipes just like this one.
