Here’s a dish that’s bound to rock the socks off your taste buds, my Instant Pot Japanese Curry With Chicken. Created in a flurry of culinary creativity, this comforting meal comprises tender chunks of chicken enveloped in a rich and savory curry sauce. It’s the bee’s knees for any and all occasions – think cozy home dinners, potluck gatherings and more. But don’t just take our word on it, try it yourself! You’ll love the amalgamation of flavors that strike a harmonious balance of sweet and spicy, making each bite an utter delight.
Prepared in a jiffy in just 30 minutes (I kid you not), this is a meal that serves great for those sudden hunger pangs or surprising guests. Got an Instant Pot sitting on that kitchen counter? It’s time to let that bad boy show its magic. Give it a whirl!
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4 people
- Yield: 4 servings of delicious Japanese Curry With Chicken
So, ready to embark on this culinary journey to Japan from the comfort of your kitchen? Let’s get cookin’ good lookin’!
Ingredients & Equipment You’ll Need
- 500 grams of chicken thigh or breast
- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 Japanese curry roux block
- 500 ml chicken stock
- Salt and pepper to taste
Equipment: Instant Pot
This dish’s soul lies in the Japanese curry roux block which infuses an exclusive flavor into the chicken. If unable to find it, you can replace it with a mix of all-purpose flour, curry powder, and garam masala. Carrots and onion contribute to the natural sweetness while the chicken stock enhances the savory taste of the curry. Use boneless chicken for easy eating.
How To Make Instant Pot Japanese Curry With Chicken
- Saute the onion, garlic and chicken in oil using the saute function of the Instant Pot until the chicken turns white.
- Add in the chicken stock, curry powder, vegetables and Japanese curry roux block.
- Select the manual function and set it for 15 minutes on high pressure.
- Once the cooking cycle is complete, release the pressure manually and stir well to dissolve the curry roux.
- Season with salt and pepper if needed, and your curry is ready to serve.
Tips For The Best Results
- Use fresh veggies for the best flavors.
- Brown the chicken well to bring out the depth of flavor.
- Adjust the curry powder and roux block to taste. Add more for a thicker, more flavorful sauce.
Storage Tips
- This curry tastes even better the next day, after all the flavors meld together. Store in the refrigerator and consume within 3-4 days.
- Store in an airtight container to retain the freshness and flavor.
Frequently Asked Questions
Q: Can I use beef instead of chicken in this recipe?
A: Absolutely, you can substitute chicken with beef if you prefer. Cooking times may vary slightly though.
Q: I don’t have an Instant Pot, can I still make this curry?
A: Of course! You can also cook this curry on a stovetop. It might just take a bit longer to cook.
Q: Can I freeze this curry?
A: Yes! This curry freezes well. Just make sure to store it in a freezer-safe container, it can last up to 3 months in the freezer.
Q: How spicy is this curry?
A: This curry is mild in spiciness, but you can add more curry powder if you like it spicy!
Q: Can I make this meal vegetarian?
A: Sure, you can replace chicken with tofu or any veggies of your choosing. Consider using vegetable stock instead of chicken stock.
Nutritional Facts of Instant Pot Japanese Curry With Chicken
Per Serving:
Calories: 350
Fat: 12g
Carbs: 25g
Protein: 35g
So there you have it – my mouth-wateringly good Instant Pot Japanese Curry With Chicken! This dish is an absolute knockout, packed with an explosion of flavors that’ll keep your taste buds dancing. I’m sure once you’ve tried it, it’ll be on your list of go-to dishes. Grab a bowl of hot steamed rice and you’re all set. Dig into the goodness. Happy cooking!
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