I like chicken curry and I've been making this for a long time. I think it's healthy as you don't use much store-bought curry roux. If you don't sauté the onions until lightly browned, you can use 1 large onion instead.Adjust the amount of curry powder to taste. There are some curry powder blends that you don't have to roast. The curry powder turns bitter if you roast it too much, so be careful. Adding the potato makes curry to thicken, so you can make this curry without store-bought curry roux. But the store-bought curry roux adds richness to the curry and it tastes better. Recipe by Yuuyuu0221

I created this recipe because I waned to eat different a curry from my normal one.Please adjust the amount of water and curry roux according to the water content of canned tomatoes. For 4 servings. Recipe by Marry10

I thought up this recipe to make curry even easier, and to increase my nutrient intake by using different vegetables than regular curry.Bananas have all of the essential amino acids, so it is good to add it for a boost when you are tired.A while back, the banana curry at some curry restaurants was a huge sensation, but I don't like the chunks of banana in the curry, so I puree the bananas. It is completely different when you mash up the banana. For 10 servings: make one big batch and freeze the uneaten portions for next time. Recipe by Nikonikomakki-

This curry is easy to make with just a few ingredients. Cleanup is super easy too. It was featured in the May 10, 2007 release of 'Highly Praised Side Dishes'.The origin of this recipeI adapted a recipe taught to me by my sister. Since then, I make either this smooth curry or the thick curry with store-bought roux depending on my mood. (Sometimes I crave the thick curry...)The origin of the name... An ex-boyfriend asked for the recipe right after we broke up. He suddenly craved it. I kindly shared it with him, hence the bold name of this recipe.

Japanese curry is a classic home-cooked dish loved by both kids and adults. With store-bought curry roux, it's easy to make, making it a go-to meal for busy weekdays. Each household often has its own version with different ingredients or secret flavors, adding a personal touch.In Japan, people often add “fukujinzuke” on top of curry. It’s a sweet and crunchy pickle made from vegetables like daikon and lotus root, pickled in a soy sauce-based brine.Katsu curry is another popular version, where a crispy pork cutlet (tonkatsu) is served on top of the curry for a hearty meal.Seafood curry is also delicious — just swap out the chicken and carrots for shrimp, squid, or clams.For a tasty twist, try spinach and cheese curry by topping your curry with sautéed spinach and melted cheese.#japanesefood #CA2025

When we were just on our own as husband and wife, we used to make a spicy keema curry. Ever since our children became old enough to eat curry, we make it mild by using store bought curry roux.Sauté the onions thoroughly. High heat is fine since it'll take a while if you start on low (apparently, you can save time by microwaving before sautéing. See Step 3.)Once the liquid evaporates, sauté over low heat so the curry won't burn.If you're a spicy-food-loving adult, sprinkle pepper or garam masala over your serving. For 5-6 servings. Recipe by rriioo

I've never liked store-bought curry bread. (They're too spicy for me, don't have a lot of solid ingredients in the filling, and goopy cold roux is not nice). So although this is very derivative, I've been making this chock-filled, chunky curry bread for about 10 years. I made these for the first time in a while since my husband requested them. I'm writing out the recipe for a friend, who asked me for it some time ago. I'm sorry it took me so long to upload it.You can use anything you like in the filling. (The ingredients listed are things I like, especially the spinach and noodles). If there's too much filling and it's hard to wrap the dough, reduce the amount of filling. I wrap them in my own way. I have small hands, so whenever I wrap filling in dough (for anpan sweet bean buns, or steamed bao etc.) I always use this method. Use whatever method works best for you. If you coat the buns with panko and deep fry them, they'll become regular curry bread. For 16 buns. Recipe by Yukiline

My husband wants to eat dry curry! So, here it is.It's all about stir-fry! And mix! Just be careful not to burn it.Make sure to use curry powder (S&B's red-can curry powder, for example) and not store-bought roux. If you use a roux or curry flakes, it becomes too dense. For about 4 servings. Recipe by Emurate

This is our recipe for chicken curry, which was developed after a series of trial and error to satisfy my curry-loving boyfriend. It answers his request, "I like authentic Indian curry that doesn't use curry roux and goes well with naan bread, but I want to eat Japanese style curry that goes well with fukujin-zuke relish too!"By pre-seasoning the chicken, you can prevent the flavors from dissipating.Be sure to caramelize the onion.I recommend grating the garlic.The curry is tastier if you stir fry the roux before adding it!And the hidden flavors. Add lots of black pepper to lock-in the flavors, and red chili pepper for a spicy aftertaste. For 4-5 servings. Recipe by Rokarisa

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

No more need for store-bought curry roux. This curry is super easy, healthy, and safe for kids to enjoy.The origin of this recipe:I thought, 'I don't really like store-bought curry roux,' and realized that curry restaurants don't use them either. The dishes made with additive-laden curry roux are so greasy. I wanted to make a curry that's easy to prepare every day, safe, and delicious.

Filipino curry was one of my favourite dishes growing up. Traditionally the protein is chicken, but I chose to make mine with beef. Specifically, brisket. The long cooking time required by the meat allowed the flavours to deepen, and the potatoes to turn soft and silky. Following family tradition, I used ready-made, generic supermarket curry powder. Feel free to use a blend such as masala. The proportions below may vary depending on the strength of your curry powder.