Tomato and Curry Stew with Chicken and Lotus Root

• 2 Chicken thighs
• 300 grams Lotus root
• 2 medium Carrot
• 1 Minced Onion
• 2 can Canned whole tomatoes
• 400 ml Water
• 2 Consomme soup stock cubes
• 2 leaves Bay leaf
• 1 tbsp Olive oil
• 1/2 tbsp Soy sauce
• 3 cubes Japanese curry roux
• 1 tsp Salt

1. First, prepare the ingredients.
2. Peel the lotus root and chop into chunks.
3. Soak in vinegar water.
4. Cut the chicken into 4-5 cm pieces and cut the carrots into chunks.
5. Heat olive oil listed in the ingredients in a frying pan and cook the chicken.
6. Once the chicken has cooked through, add the minced onion and cook until golden brown.
7. Prepare the pressure cooker.
8. Put the cooked chicken and onion, and all of the ingredients except for the curry roux and salt into the pressure cooker and bring to a boil.
9. Use your hand to crush up the whole tomatoes.
10. Cook for 15 minutes and then let sit.
11. I let it sit for 3 hours.
12. Add the curry roux in pieces, so that it will dissolve easily, right before eating.
13. Simmer for 5 minutes.
14. Add salt as a finishing touch, and then it's done.

chicken, lotus root, carrot, onion, tomatoes, water, cubes, bay leaf, olive oil, soy sauce, cubes japanese curry roux, salt

Taken from cookpad.com/us/recipes/154795-tomato-and-curry-stew-with-chicken-and-lotus-root (may not work)