A couple of decades ago (yes I am old), one of my sisters made me Japanese curry over rice and I fell in love with the flavors, ingredients and ease. Surprisingly, the curry was not made with what I am used to seeing – curry powder and spices that I can’t count with all my fingers. All that was needed for the curry sauce was a box of curry mix by S&B. It comes in the form of cubes, which you drop and dissolve into your protein + vegetable + water combination and VOILA, you have yourself a delicious and aromatic pot of Japanese curry stew.
Thanks to one of the best culinary inventions in history – making Japanese curry at home no longer requires stirring over the stovetop. Saute your protein and vegetables in the Instant Pot, throw in some water and the S&B curry mix, then set it and forget it!
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Instant Pot Japanese Curry Recipe (日本咖喱)
Equipment
- Instant Pot
Ingredients
- 4 medium-sized carrots
- 3 medium-sized onions
- 2 medium-sized potatoes
- 1 tbsp neutral tasting oil
- 1 pack S&B Golden Curry Sauce Mix (7.8 oz)
- 1.5 lb boneless, skinless chicken thighs (See Note 1)
- 2 cloves
- small thumb ginger
- 3 cups water
Instructions
- Smash the ginger and garlic and cut the vegetables into chunks (See Note 2)
- Cut the chicken thighs into bite-sized pieces
- Plug in your Instant Pot. Press the sauté button and wait until the "hot" indicator turns on.
- Pour the oil into the pot and swirl to coat evenly.
- Add the ginger, garlic and onions and cook for 5 minutes or until fragrant. Stir occasionally to sauté more thoroughly.
- Add the chicken pieces and sear for a couple of minutes. They do not need to be fully cooked.
- Add the remaining vegetables and stir to mix all ingredients together.
- Pour the water into the pot (See Note 3)
- Break up the curry cubes and submerge them into the water.
- Close the lid and ensure the steam valve is set to sealing position.
- Cancel the sauté function and select pressure cook, at high pressure for 15 minutes.
- When time is up, either natural release for 10-15 minutes and quick release remaining pressure, or do a complete quick release.
- When the float valve is down, open the lid and mix the stew until all curry has been dissolved.
- Serve with rice, noodles or bread! Enjoy!
Video
Notes
- You may opt for a different type or cut of meat, but I prefer chicken thighs since they stay juicy and tender, even when overcooked.
- I prefer more vegetables in my curry stew, but you may use less if you’d like.
- Use 5 cups of water for stove-top cooking.
