Usually when I follow the recipe on the box, I get some super watery curry. So I finally tried an Instant Pot Japanese Curry recipe… And it came out way too thick. There’s seriously no in-between. I can’t figure out how to get the gravy like consistency that all the restaurants make. What secret ingredient am I missing? Well, at least I didn’t have to put cornstarch in it, like how my mom suggested I do…
