Easy Dry Curry using Curry Roux

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

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

I was chopping onions with the intention of making meat sauce, but I suddenly got an urge for dry curry.Before adding the ○ ingredients, make sure to blend the ☆ seasoning ingredients well with the other ingredients. It makes the curry more fragrant. You can use any spice you like. I just added the ones I always use when I make curry. You can use ground beef instead of a beef-pork mix. I think this would be tastier made with fresh garlic, but since I made it for my husband's lunch, I went light on the garlic flavor by using roast garlic powder. I didn't want him to get garlic breath. For 2 to 3 servings. Recipe by Hamama

I wanted to recreate the butter chicken I had at a restaurant.You can use chicken thigh meat instead of the white meat used here of course. Recipe by mgmilk

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 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..

市販のルーを使って、本格的な味わいのカレーをつくります。

【2018.10.21話題入り】カレールーから作るので思い立ったらすぐできます。もう鍋スープを買わなくてもよくなりますよ

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

I always disliked the greasiness in the pot after cooking curry. It seemed like it was bad for our health.I finally arrived at this delicious curry recipe without using roux after many tries.Adding a small amount of potatoes thickens the sauce easily. This is our family's basic flavour, so taste it at the end, then adjust the seasonings or spices to your liking When you are using seafood, stir-fry in a separate frying pan after Step 1, then mix in with the curry pot right before eating. Recipe by shouko

普通のカレールーでキーマカレーができちゃいます！

市販のルーで簡単クリーミーなバターチキンカレー。生クリーム余りません！ご飯でもパンでもナンでも合います。

I wanted to eat curry, but I also wanted something that was easy to make.I looked at many recipes, and tried making curry my own way. This is the result!Check the taste as you go along and adjust the salt, spiciness and richness to your liking!Last, season subtly with ketchup, a small square of chocolate and Japanese Worcestershire-style sauce!! For 4 servings. Recipe by pancake08

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

炒めるだけで出来るカフェなみのドライカレー♪殿堂入り大感謝♪「殿堂入りレシピも大公開！クックパッドの大人気おかず」に掲載

簡単なのに手が込んで見えます。毎回とても好評なので、覚書として公開。レポ1000超えありがとうございます！最高に嬉しい♡

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

I wanted to make dry curry, but didn't have much meat, so I decided to add carrot. My daughter loved it.You need to make the garlic oil for this recipe.To deepen the flavor of the curry, add a touch of curry powder. If you don't add it, only use half the amount of water. Recipe by Yuuyuu0221

★★★つくれぽ200件 話題入りレシピ★★★市販のルー使用で簡単♪

ズボラな私でも美味しく作れちゃぃます♡チョットした隠し味でカレーが美味になっちゃぃます♪お試しあれ〜(*´∨`*)ﾉ

It's an easy curry, which I could make quickly to feed my hungry kids.It depends on the brand, but the curry roux has about 10 servings per packet. 1/4 of the packet should be fine.You can use the vegetables you use when you normally make curry, or any that you like. This time, I topped the curry with a boiled egg. For 3 servings. Recipe by NO-KA

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

My friend taught me how to make this, and it was so good that I posted it here. It's a great fool-proof dish!!It's best with a generous amount of curry powder.It's nice with tomato juice instead of vegetable juice too.It's a simple dish with few ingredients, but if you like, you can add finely chopped green peppers, mixed vegetables or soy beans. For 2 servings. Recipe by meff

かたまりのお肉じゃなくても、十分おいしい市販ルーでお手軽にビーフカレーが作れます♪

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

Commercial curry roux is surprisingly high in fat. I wanted to let my curry loving husband eat as much as he wanted, so I thought up this healthier version.If you don't have any red wine, use white wine. Cooking sake is OK too.We like to adjust the spiciness to our own individual tastes by adding chutney or red chili pepper paste. For 4 servings. Recipe by kurukurumin

I added curry powder to meat sauce, and it became curry.By simmering the dry curry for some time, the soy beans become tender and lose their soy bean-ness. I freeze the curry and enjoy it over several days. For about 5 servings. Recipe by shihoshi

If it's too curry-like, my kids say it's too spicy, so I added a decent amount of ketchup to give it a milder flavour.If you are using soup stock granules, 1 cube is equivalent to about 2 teaspoons of granules, so measure accordingly. Recipe by Pukuttopukumaru

I created this recipe because I wanted to make a curry that contains a lot of vegetables.It's easy to mince the garlic and vegetables in a food processor instead of using a knife.Serve with a soft-boiled egg. Mix the curry with the yolk, then eat them together. It will make the taste mild, and will be delicious. Recipe by Marry10

As I was using pre-cooked beans, I wanted to make something quick! So I chopped the vegetables finely and made dry curry. You can fully enjoy the beans as they are bigger than the other ingredients.Cut the onion, carrot and potato evenly into 5 mm cubes. It tastes nice with corn as well. I recommend using a scum-removal sheet. Using this sheet, you can remove the scum and excess fat easily as the ingredients are very small pieces. Add 2 blocks of curry roux to start, and one more block if it's needed. For 4 servings. Recipe by Muuko