I love the combination of oyster sauce and curry powder, so I tried it with chicken.This sauce is also delicious with pork chops. If you don't like garlic, you don't need to use it. Recipe by Usagi-

My family loves curry, so I often make it. I sometimes put seafood or seasonal vegetables. I tried different ingredients for making mince curry. I like zucchini and it goes well with the curry flavour.It's also tasty with king oyster mushrooms or shimeji mushrooms instead of zucchini or eggplant. If you want it to be less spicy, reduce the amount of curry powder. Taste first and adjust the amount little by little. If you like it spicier, increase the amount of curry powder. Taste first, though. For 4 servings. Recipe by Ri-karu

I quickly fry this up whenever I get a sudden craving to eat dry curry. I always eyeball the ingredient amounts, so I added the amounts afterwards.If there is too much oil at Step 2, soak up the extra oil with paper towels. 3 tablespoons of curry powder is for those of you that like spicy food. If you are not a fan of spicy food, then 2 tablespoons should be sufficient. Recipe by Haraherisamurai

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..

I make this a lot flavored with soy sauce, but I wondered if adding curry powder would make them spicy and good so I tried it! My boyfriend loves fried foods which I don't make often, so he was really happy with it. Recipe by ochikeron

I once tried Japanese chicken curry rice but didn't like the strong spice aroma, so I adapted it into a rich green curry sauce that I love.

This dry-style green curry stir-fry is rich, well-balanced, and fragrant with a variety of herbs. Guaranteed delicious!

I think keema curry brings out the flavour of eggplant more than normal curry.Adjust the amount of water depending on the heat.It's more delicious if you let the eggplant cool down once and then re-heat so the flavour soaks in.Use whatever curry powder you like! I use medium-hot Java Curry. For 3 to 4 servings. Recipe by aiko6612

Featured in recipe leaflets and Cookpad News, thank you so much! This dish enhances the flavor with curry, oyster sauce, and mayo. The origin of this recipe: I usually make yakisoba with oyster sauce, but I tried adding curry flavor and it turned out delicious!

I love curry. Sometimes I make curry soup to eat up lots of vegetables! This curry soup has a tasty broth and bone-in chicken thigh simmered until fork-tender. It's a simple recipe that uses curry powder.Rinse the chicken well and season with a generous amount with salt and pepper so it won't taste plain. Although it depends on your brand of curry powder, this amount should be just enough to make it spicy. If you like it less spicy, adjust to about 1 to 2 teaspoons. You can add other spices to make your own variation. For 2-3 serving. Recipe by Toiroiro

I rearranged an eggplant curry recipe, which my friend taught me.Even my kids who don't like eggplant ate this dish up.This is easy, so there are no tips. Anyone will be able to cook it up.It's a little bit spicy, so you can reduce the amount of garlic, ginger, and curry powder, and add more ketchup for kids.You can also use pre-grated garlic and ginger from a tube. For 4 servings. Recipe by Nonru

Thai curry is one of our go to takeaways when we order out, but we often found that a single order wasn't enough to fill us up. To make a more satisfying homemade version, I decided to bulk it up with eggplant, which I love for its texture and flavor. This recipe yields 4 generous servings of a bold, spicy red Thai curry—perfect for enjoying leftovers!