We tried an experiment to make Japanese Curry in the Instant pot with the Cajun Holy Trinity (Celery, Onion, Bell Pepper), and it came out excellent. Using the instant pot cuts down on the simmering time, and using chicken to makes ever so slightly less unhealthy.
We love Japanese curry. The indian-ish flavor profile with the sweetness of the japanese curry makes for a very mild but flavorful stew. We typically make it with a fatty beef, but as is evident with our last post, we’ve been bingeing on brisket, so we need to cut down on the fat a bit. One easy way is to sub out chicken for beef. Mrs Sambar has insisted I not eat my way into an early grave, the nerve!
Breaking every rule of Sambar family cooking (only change one variable at a time), I also decided this is a good time to test out a theory. When making a gumbo (I usually use Isaac Toups recipe modified for instant pot), we use the cajun holy trinity (celery, onion, bell pepper blitzed fine in the chopper). I figured this would add body to the curry and help it feel thicker. Spoiler alert, it did!
We used to add chicken or beef broth to the curry, but honestly stick with water. Broth makes the end product a little too salty imo and also mutes the flavor of the curry.
Another key ingredient is apple, which adds a touch of sweetness to the profile of the curry. The Vermont Curry brand already has some apple in the mix. If you are using Golden or S & B curry, I’d suggest adding some microplaned apple. I’ll include it as optional in the recipe mix.
Recipe :
1 lb bone in chicken, skin off (this created a slight argument as I think bone in adds flavor and Mrs Sambar would do boneless)
1 medium size or 1/2 a large onion (halved again, half to go in the holy trinity and half for the stew)
3 stalks of celery, cut into 1 in chunks
1 bell pepper, decored, and cut into chunks
2 medium sized or 1 large red or yellow skinned potato
1 medium sized or 1/2 a large carrot (peeled and diced into small chunks)
2 3/4 – 3 cups of water (judge how much is needed to get steam in the instant pot)
6 cubes (1/2 packet) of Japanese Curry (Vermont, Golden or Curry House)
Optional Microplaned apple (to taste – can omit if using Vermont)
Method :
If you are making rice (check out our instant pot rice recipe), start that ideally like half an hour before this process starts, and use two separate sleeves if possible. We often have leftover rice so thats not a problem.
Start by dicing all the wedgies (yes, I mean veggies and am trying to be funny, please laugh).
Chuck the bell pepper, celery and the half of the onion portion into the chopper or food processor. You might need a couple of rounds depending on the size of your food processor, until fine but not liquid!
Start a large saucepan on the stove on medium high with some grapeola or other neutral flavored high temp oil
Once hot, throw in the holy trinity into the pan and sautee for a few minutes until the veggies soften and start mushing together.
Turn the heat down to medium and throw in the curry block and slowly blend in the curry with the veggie mush.. It should turn into a uniform brown mushy glob.
Add in the water and turn it into the sauce. Taste and add apple or any other seasoning required. It should taste pretty good at this stage. If its too salty fix it now, this is the final taste of the curry.
Set the instant pot to sauté on high, and add in a table spoon or two of the grapeola (or other high temp oil). Then, wait until the instant pot says “hot”.
Now lower the chicken (with long tongs) into the instant pot and arrange on the bottom. Its going to pop and bang, thats fine. Wait for a nice even brown coat, and flip to get some browning on both sides. No need to cook through, we will be pressure cooking it.
Remove the chicken and add in the diced vegetables (carrots, potatoes, onions). Toss it to coat in the oil and rendered chicken fat. Add a tiny bit of water to deglaze the bottom of the pan.
Pour in the sauce (its hot, be careful!), and mix it all together. Then, set the chicken on top of the mix, but submerged in the sauce. We are trying not to let the chicken touch the bottom where it could burn.
Hit Cancel on the Instant Pot and then turn on the manual pressure cook function (high, 8 minutes). Then close the instant pot and monitor. If the horrific happens and it doesnt seal, you may need to add a little bit of water and try again. It MUST SEAL for this to work.
Thats it – quite a simple recipe, and it works for all manner of curries, not just japanese, just sub in whatever curry roux that you’d like and it works.
Happy Cooking and Happy Eating!