Traditionally, Curry Rice in Japan uses beef, chicken, and shrimp. Where I grew up in the States, my Japanese Mother had access to pork and it was inexpensive, so she used pork in her curry rice. Its the way I grew up eating it. So as an adult I always make it with pork loin chopped up. Give it a try sometime. You won't be disappointed. Great video!
hi there just wanted to share a little tip I've learned over the last couple years using the instant pot if you will make sure any liquid that you put in is boiling then it will cut your wait time to come to pressure in half,if not shorter. I either use the microwave and heat my broth if I'm using broth or I invested in electric kettle for my water it has made a major difference in the come to pressure time. Just wanted to share that with you, you're doing an awesome job, look forward to more videos :-)
Thanks for the recipe turned out just like it would have if I cooked it in my Dutch oven. The only thing I changed was I used precooked frozen meatballs instead of chicken because I forgot to get meat at the store. Turned out amazing still.
Thank you for the video, it really helped! I have a pressure cooker without the manual but the functions were the same (including the quick-release valve and float valve)!
Great Job I think I'll try it but I live in upstate NY not sure where I could get the instant curry I haven't seen it here. Do you think you need the whole 50 minutes for the veggies to soften or do you think maybe 30 mines then release pressure. What do you think?
4 years late on this video, but i make curry like this in my IP all the time. Almost the same exact way but a few differences. my curry cubes are added after its pressure cooked. I pressure cook this for about 7 min, i dont think 15 is necessary at all especially when the chicken is cut up that much. then finally i dont even waste time sauteing the chicken, when its lathered up in curry sauce the difference is negligible to me. I always lean towards whats easier and faster but still good.
Same here. It certainly isn't easy. I'm not brave enough to talk in my videos. Plus I've got a bazillion things going on in the background. LOL Dogs barking, doors slamming, people talking, tv blaring, teens messing with my equipment and "When's it gonna be done?" being asked 500 times throughout. Either way, it is fun. Keep up the great work chicka!
+Brian Combs. Good catch! I meant to say I used half a box (4 oz) of each curry, which equals a whole box if you only use one. Sorry for the confusion.
I'm new to curry, but saw some recipes using it, but I ordered curry powder from amazon, what a huge jar. so would you know how much powder to use??? if not tks anyway, love the video. Nicky
@@NICKYM26 unfortunately curry powder doesnt really make curry. curry powder mixed with other spices and then there are different combination methods depending on what type of curry your making. For instance if youre making japenese curry youd melt butter mixed with flour then add curry powder to that along with some other stuff. at the end of the day these curry blocks in this video (like Golden Curry) is exactly that - flour+butter+curry+other spices, thats why for japenese curry everyone uses these premade blocks. Theres no pride lost in making japenese curry with them in fact if youre making japenese curry it really doesnt make sense to not use them. How you can still be creative is to do things like use a broth instead of water, maybe some cooking wine, maybe some heavy cream. I add some apple sauce and worcestershire at the end.
The potato you used aren’t the best for Japanese curry, those fall apart easily when boiled. Those are used for baked potatoes. The red potatoes or the gold ones are best for this recipe
Sorry but that actually looks pretty bad... in the pot and on the plate. Curry roux wasn't completely dissolved into the soup/sauce, and the sauce doesn't seem to be thick enough. Sure you can add more of those roux, but just means more chunks to mix and stir for a while. Pot is still the way to go for Japanese curry i guess, since it'd be easier to just continuously mix and adjust the sauce.
You should really specify what "1 box curry sauce mix" means. The store that I went to only had 3.2 oz boxes of curry sauce mix (same brand). So I bought 1 box as your recipe called for. Looking back at your video, I see that your boxes are 8.11 oz. Entire meal ruined. Dislike.
@@osakarose5612 Thank you very much for your reply. I just re-watched the video. At no point in time did she ever say "4 oz." She only references the curry as a "box" or "chunks." The same goes for her description where she only refers to the curry as a "box." Your interjection is not only unhelpful but also delusional. You need to do better mentally. Or get professional help.
Out of all the videos, this one actually helped me to properly make a delicious curry. Thank you so much!
Traditionally, Curry Rice in Japan uses beef, chicken, and shrimp. Where I grew up in the States, my Japanese Mother had access to pork and it was inexpensive, so she used pork in her curry rice. Its the way I grew up eating it. So as an adult I always make it with pork loin chopped up. Give it a try sometime. You won't be disappointed. Great video!
I will definitely try that. Thank you for watching!
hi there just wanted to share a little tip I've learned over the last couple years using the instant pot if you will make sure any liquid that you put in is boiling then it will cut your wait time to come to pressure in half,if not shorter. I either use the microwave and heat my broth if I'm using broth or I invested in electric kettle for my water it has made a major difference in the come to pressure time. Just wanted to share that with you, you're doing an awesome job, look forward to more videos :-)
+tonwon73 thanks for the tip
+tonwon73 thanks for the tip
Thanks for the recipe turned out just like it would have if I cooked it in my Dutch oven. The only thing I changed was I used precooked frozen meatballs instead of chicken because I forgot to get meat at the store. Turned out amazing still.
How amazing what Instant Pot can do. Your curry looks good! I also cooked using IP but I used beef instead of chicken. 🍛😋
Thank you for the video, it really helped! I have a pressure cooker without the manual but the functions were the same (including the quick-release valve and float valve)!
Great Job I think I'll try it but I live in upstate NY not sure where I could get the instant curry I haven't seen it here. Do you think you need the whole 50 minutes for the veggies to soften or do you think maybe 30 mines then release pressure. What do you think?
Helpful instructions! So excited to make this.
Love it love it....making this tonight! Was here to confirm meat stew settings =) "meat stew" 15 min....
4 years late on this video, but i make curry like this in my IP all the time. Almost the same exact way but a few differences. my curry cubes are added after its pressure cooked. I pressure cook this for about 7 min, i dont think 15 is necessary at all especially when the chicken is cut up that much. then finally i dont even waste time sauteing the chicken, when its lathered up in curry sauce the difference is negligible to me. I always lean towards whats easier and faster but still good.
That looks scrumptious! Your videos are terrific. Thanks for sharing
+Connie Murray I'm glad you like them. I'm still new to cooking and to making videos. But I enjoy both. Thanks so much for watching.
Same here. It certainly isn't easy. I'm not brave enough to talk in my videos. Plus I've got a bazillion things going on in the background. LOL Dogs barking, doors slamming, people talking, tv blaring, teens messing with my equipment and "When's it gonna be done?" being asked 500 times throughout. Either way, it is fun. Keep up the great work chicka!
thanks - yummy nice & easy ... versatile dish lol suitable for 'kids in the kitchen' time.
I'm trying this right now, step by step. I hope mine turns out tasty.
Just One Cookbook recipe-although use chicken broth instead of water for more umami.
She also added 1 tbsp of ketchup and 1 tbsp of soy sauce at the end.
you need grounded apples/pears etc to thicken the sauce and give proper umami and depth.
Very helpful
I'm just confused about how much curry to use? the box in the video says 8oz but what you wrote in the description says 4oz
+Brian Combs. Good catch! I meant to say I used half a box (4 oz) of each curry, which equals a whole box if you only use one. Sorry for the confusion.
I'm new to curry, but saw some recipes using it, but I ordered curry powder from amazon, what a huge jar. so would you know how much powder to use??? if not tks anyway, love the video. Nicky
@@NICKYM26 unfortunately curry powder doesnt really make curry. curry powder mixed with other spices and then there are different combination methods depending on what type of curry your making. For instance if youre making japenese curry youd melt butter mixed with flour then add curry powder to that along with some other stuff. at the end of the day these curry blocks in this video (like Golden Curry) is exactly that - flour+butter+curry+other spices, thats why for japenese curry everyone uses these premade blocks. Theres no pride lost in making japenese curry with them in fact if youre making japenese curry it really doesnt make sense to not use them. How you can still be creative is to do things like use a broth instead of water, maybe some cooking wine, maybe some heavy cream. I add some apple sauce and worcestershire at the end.
Mmmm..tap water...BRAVE
Looks great :)
The potato you used aren’t the best for Japanese curry, those fall apart easily when boiled. Those are used for baked potatoes. The red potatoes or the gold ones are best for this recipe
1h to cook? do u need 1h if its eggplant? (and not chicken?)
Do you completely brown the chicken in the sauté phase?
You should lightly brown on all sides. But if you are lazy like me, I sometimes use leftover cooked chicken breast and just toss it in.
@@KraftyKewty Thank you!
You should try Cocos Ichiban curry
Just curious, why not the "poultry" button?
That's way too watery
Nah, it's perfect.
Класс!!!
Takes just as long as using a pan
who would ruin a curry with ketchup >.>
Japanese people. It's not uncommon to add tomatoes or ketchup to Japanese curry.
@@osakarose5612 i know :P just a personal preference :)
You totally copied that other persons recipe 👎
What the hell are you talking about?
Sorry but that actually looks pretty bad... in the pot and on the plate. Curry roux wasn't completely dissolved into the soup/sauce, and the sauce doesn't seem to be thick enough. Sure you can add more of those roux, but just means more chunks to mix and stir for a while. Pot is still the way to go for Japanese curry i guess, since it'd be easier to just continuously mix and adjust the sauce.
Looks good - but those products are a MSG and Salt disaster... Ok every so often.. but don't each this weekly!
Thanks. And you are right. This is usually not a weekly meal. Great for a gathering or put away for those days when you have no time to cook dinner.
You should really specify what "1 box curry sauce mix" means. The store that I went to only had 3.2 oz boxes of curry sauce mix (same brand). So I bought 1 box as your recipe called for. Looking back at your video, I see that your boxes are 8.11 oz. Entire meal ruined. Dislike.
@@osakarose5612 Thank you very much for your reply. I just re-watched the video. At no point in time did she ever say "4 oz." She only references the curry as a "box" or "chunks." The same goes for her description where she only refers to the curry as a "box." Your interjection is not only unhelpful but also delusional. You need to do better mentally. Or get professional help.