My husband is part Japanese, so we eat A LOT of curry as part of our regular dinner rotation. It’s super easy to make both on the stove, as well as using our Instant Pot. Personally, I prefer using my Instant Pot for practically everything. As a new mom, I don’t have time to stand in the kitchen, stirring and watching for 20 minutes, making sure the bottom doesn’t burn. So the Instant Pot is a life saver. And I love, love, love it!
Japanese curry is totally different than Indian curries, or Thai curries. It has a sweeter taste and it’s not spicy at all. It’s a really great starter curry for kids. It is a complete food, in my opinion. You have potatoes, carrots, and chicken served over white rice.
While you can make Japanese curry roux from scratch, we find it easier and time effective to buy a curry sauce mix from the store.
We’ve tried a lot of different brands, but we love Golden Curry the best.
If you see the Vermont curry brand at hte store, DO NOT buy it. Josh thinks it tastes terrible. Like inedible. Golden Curry is the way to go!
You can make Japanese curry with chicken breasts (like I do), but skinless, boneless chicken thighs also work great and offer a more flavorful profile. We use chicken breasts because it’s always on hand and it’s more convenient for us.
Happy eating and enjoy!
Instant Pot Japanese Chicken Curry
Ingredients
- 1 tbsp vegetable or olive oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 knob ginger (about 1 inches), grated
- 2 carrots, cut diagonally
- 3 potatoes, quartered
- 2 chicken breasts, cubed
- salt and pepper, to taste
- 2 1/2 cups water
- 1 package Golden Curry sauce mix (3.2 oz)
- 1 tsp Worcestershire sauce
Instructions
Prepare the Vegetables:
- Mince the garlic and grate the ginger. Set aside in two small bowls.Slice your onions into thick slices (1/4 inch). Dice carrots diagonally into chunks. Cut your potato into quarters, or nice chunks. Then soak them in cold water to remove the starchiness until ready to add to Instant Pot. Cut the chicken breast into chunks and season with salt and pepper, to taste.
Cooking the Curry in the Instant Pot
- Using the "Sauté" function of the Instant Pot, heat the vegetable oil and sauté the sliced onions, minced ginger, and grated ginger.
- Add the chicken and sauté until it's lightly cooked on the outside.
- Add the carrots and potatoes and stir everything together.
- Add the water and the curry roux blocks on top. (Don't mix them in).
- Cover and select "Manual." Cook on high pressure for 15 minutes.
- Manually release the pressure and unlock the lid.
- Use the "Sauté" function to cook for a few more minutes. Add in the Worcestershire sauce. Stir everything together until the curry is well blended into the soup.
- Serve over rice and enjoy!
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