Japanese Chicken Curry | Instant Pot Recipe (2024)

FAQs

How many Japanese curry cubes to add? ›

Japanese curry is easy to prepare: Boil water in a pan. Add vegetables such as potato or carrot and meat. Break up curry cubes and add 1 cube per person.

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices). You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken, which is the recipe I'm sharing here.

850 ml (3 1/2 cups) Water (750 ml (3 cups) if cooking in a covered pot)

The amount of curry powder you need to use will depend on how you're using it. If you're using it as a rub/seasoning, start with about 2 tsp. per pound of meat. If you're adding it to a yogurt marinade, we suggest adding about 2 Tbsp.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Chicken curry from the Indian subcontinent typically features chicken stewed in a tomato-based sauce seasoned with aromatic spices. This recipe, like many others, calls for curry powder (a spice blend made with coriander, turmeric, cumin, and chili powder).

The triad of vegetables most commonly found in Japanese curry are onion, potato, and carrots, but you can use almost any combination of vegetables and protein. Here, I've added celery, green beans, and corn to the mix, and use chicken thighs as my protein.

Vegetables: The most standard vegetables added to Japanese curry are onions, potatoes, carrots and mushrooms. However, feel free to use other vegetables like peppers, kabocha, sugar snap peas, broccoli, cauliflower, green beans or okra. Butter: Adds richness to the curry. Use dairy-free butter as needed.

What to put inside Japanese curry? ›

What Do You Put in Japanese Curry? Typically, curry rice consists of onions, carrots, potatoes and beef. That's the classic combination and the most popular one used across Japan. However, you can use pretty much any combination of vegetables and protein to create your own special curry.

While curry is prevalent in multiple countries, Japanese curry is usually thicker in texture, sweeter, and less spicy than its Thai or Indian counterparts. That sweetness often comes from the addition of an apple and/or some honey.

TO STORE: Refrigerate curry in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months.

Here's the foruma to make a small batch of curry: Curry roux cubes: the ratio of roux to water is 1 cube : 150 ml water. Add an additional tablespoon of water if you like a thinner consistency.

Curry Powder: Curry powder is a blend of various spices, and its quantity can vary based on the brand and your taste. Typically, start with 1 to 2 teaspoons and adjust according to your desired level of flavor and spiciness.

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

Add 1 block of Japanese curry mix and stir to dissolve completely. Once curry has dissolved, add instant ramen and boil for 2-3 minutes until al-dente or desired texture. Remove off heat. Garnish with green onions and enjoy!