I wanted to eat butter chicken curry like I had at an Indian restaurant, so I made it at home.I dunked some bread into it the next morning - the flavor was concentrated and delicious.Marinate the chicken breast with minced curry roux.If you add sake and soy sauce to finish, they give a subtle flavor that suits Japanese tastes. Just add a small amount of water too smooth the texture out if it becomes too thick. I used a brand of curry roux called "Nidan Juku Curry (Sweet)". For 4 servings. Recipe by hitkat

I make this with ordinary vegetables. I wanted to make the type of nostalgic, irresistibly delicious dry curry like they serve at school lunch that would work in a child's bento, using curry roux.You may want to use the leftovers from dinner in a bento, but everyone will want seconds and thirds, so there may be none left.If you add a whole can of tomatoes, the volume will increase, so add more curry roux,For children, add just a little bit of curry roux (just to add a little fragrance). The curry will be sweet and rich, and will really whet their appetites.The secret to the magic is the bell pepper. For 3 to 4 servings. Recipe by Shinyori-na

My family doesn't like how the roux in cream stew leaves an oily feeling on your tongue, so we always make stew without roux. I make this stew with lots of leftover vegetables, and I put all kinds of vegetables in it.This time, I added broccoli stems, but you could also add cabbage cores or soy beans. The kabocha squash will dissolve a little and color the soup yellow. For adults, add black pepper to make it spicy and delicious. Recipe by Nikonikopu-san

I also make keema curry with curry powder, but when I don't have any powder in stock, I make a lot of curry by using store-bought roux, and then freezing it after letting it cool and wrapping them separately in plastic wrap.There was a lot of difference in taste when I made it with caramelized onions! The carrots are grated to save time.Make sure to freeze the onions by flattening them. It'll take time to cook if they're a thick block. I heard from a friend of mine who was watching the TV-show "Hanamaru Market" about the how-to of making caramelized onions.Skim off the scum if this bothers you. Recipe by Iku..

I use a lot of egg whites to make macarons or financiers, and thus our egg consumption is unbalanced.Since it's just the two of us, this method also helps to extend the shelf-life of my milk.Defrost naturally or under cold running water.When using this to make bread or sweets, measure it properly. Recipe by *ai*

The oily texture of store-bought roux bothers me, so I tried making authentic curry using various ingredients at first, but I thought up a recipe that can be easily made with simple ingredients.I use this thickening technique to make white stew as well .The spiciness depends on the amount of curry powder. Adjust it to 1~2 tablespoons when serving to children.It will become medium-spicy with about 2 tablespoons.Make sure to add in the final salt a bit at a time while checking the taste so you do not add too much.Using olive oil or the oil from the meat for sauteing will make this even healthier. For 5~6 people. Recipe by 8tokki8

When I looked at the ingredients listed on a box of commercial curry roux, I was surprised that it included things like beef fat and lard. I made a version that can be eaten without worrying about the ingredients.The color and sweetness of the curry depends on how well you sauté the onion. Sauté patiently while stirring to prevent burning until it has caramelized.I added sugar to make the curry sweeter, but if you use grated apple or honey instead, there will be more depth to the flavor. For 4 servings. Recipe by La Land

I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux.The longer you simmer the curry, the more balanced the flavor will become. Take care not to let it burn by watching the heat and stirring it, and cook patiently to reduce the sauce. If you don't have canned tomatoes, use 3 fresh tomatoes instead. For 4 servings. Recipe by Tsumakoro

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

great leftover recipe to make a fast beef stew :airplane

This meat simmer is very convenient.I've been making it ever since I've lived in Japan, and then freezing it for later use ♪It's a bit sweet and salty, so if you combine it with some udon in light dashi stock, it'll taste just right. Also if you use it in fried rice, the flavor mixes into the rice and it'll become delicious.Mixed ground meat is also OK.When using in a bento, microwave on low for about 20 seconds to half-thaw. Then you won't need to cool it down when using. Recipe by TetoNZ

When making curry, there are often small amounts left over aren't there? I think many people are probably doing this already, but I though that there might be some people out there who would find this recipe useful, so I posted the recipe.The curry smell may transfer to the ice cube tray, so use one that you don't mind. Recipe by Chugakusei kitchen