Authentic Chicken Curry with No Roux

材料これだけっ！面倒な生クリームもヨーグルトもいりません！本格的なお店の味♡バターチキンカレーを是非ご家庭で♡*

In order to make delicious curry, I researched online for methods to make great curry as well as the recipes of famous restaurants. I completed this recipe after a lot of trial and error.No water is needed.It's important to let it rest overnight. It's so-so if you eat it right after it's done.Except for the seasoning ingredients and spices, the ingredient amounts can be approximate.If you use vegetable juice with a lot of tomato, it will be more acidic, and if you use one with more fruit juice, it will be on the sweet side.The curry is also delicious when made with pork belly instead of beef. For 8 servings. Recipe by Tosan

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 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

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。

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 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

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 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

I perfected this recipe after frequenting an authentic Indian curry restaurant.Modify the spiciness of this dish by altering the amount of chili power. 1 tablespoon should give you a medium-hot dish.There should be enough liquid from the tomato, but if not add in water as needed.The tomato should provide enough liquid. Recipe by Puriman

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 really wanted to recreate the dish I eat regularly at an Indian restaurant, so I combined whatever spices I had. The homemade naan recipeis also easy to make, and you can make it at the same time as you make the curry. Bring the fragrant breeze of India to your home!I usually eyeball the spices, anyway so please adjust since everyone has different preferences for spiciness. You could also use mushrooms and eggplants - just use anything in the fridge. The curry tastes good even if you don't have of all the listed spices, but the key is to add the cumin and garam masala. For 4 servings. Recipe by Rizzy

This is my family recipe for an easy dry curry, which can be made without curry powder or garam masala.If you are using soup stock cube, cut in half before adding it. Recipe by handmadecafe

I used a lot of curry powder to get that strong taste and a bunch of bird's eye chilli for an extra kick.

im soo happy and proud you guys liked my recipe thankyou all! :-) xxx

I wanted to eat at home the butter chicken curry in an Indian curry place.Make sure to saute the butter, garlic, and ginger patiently over low heat. Make sure to avoid any burns. For 3 to 4 servings. Recipe by Matsujun

This is a typical Indian curry that my mother used to make this at least twice a month. The sauce is rich like gravy, so it's a rather special curry. I remember feeling really happy whenever she made it.If you're using yogurt instead of heavy cream, have the curry roux cooking over low heat in Step 10 so it's just bubbling lightly, and add the yogurt 1 tablespoon at a time, mixing it into the roux between additions.Adjust the spiciness by reducing or increasing the cayenne pepper. For 2 to 3 servings. Recipe by Plabar

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

My husband requested this dish so I tried it out. I managed to cook this in a short time -- it was surprisingly easy!-Please simmer the chicken until it becomes tender. Please skim off the scum!-I use spicy curry roux for my family. If you are using sweet curry roux, add ketchup to your liking.-I recommend adding heavy cream or coffee creamer to make the taste mild. For 3 servings. Recipe by Tomomaki0313

もう市販のカレールーは必要ありません　めちゃ簡単でヘルシーで子供にも安心させて食べさせられるカレーです

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

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♡

I really wanted to make curry that would taste great with naan bread.The spice level is determined in Step 6, so adjust to your taste then!You don't need to cover the pan with a lid. Use medium heat when simmering. Recipe by uzukaji

I love butter chicken curry.I really like spicy things so I added a lot of ichimi and sansho pepper, and used spicy "Vermont" brand Curry Roux. I keep minced onion in the freezer, so it's really easy to make! The picture includes Cookpad user patissier's Chapati. I ate them together and it was delicious!!! Recipe by *sasa*

Combining the good parts of the recipes I learned from a Malaysian friend and my partner's aunt who runs a restaurant on Pinang Island in Malaysia, I came up with my own vegetarian curry.In Step 1, add red chili pepper if desired. The amount of spice depends on the type of curry powder; if using Japanese curry powder, add red chili pepper for an authentic flavor. I recommend the Baba brand of Malaysian curry powder. Recipe by Ning2

This is our family's staple curry dish.It's so delicious that even a restaurant specializing in curry can't beat.Once you taste it, you won't be satisfied with normal curry anymore.I measure water using the can of the canned tomatoes.1 can holds about 400 ml.Microwaving onions in ahead of time reduces stir-frying time. Recipe by Nassan

This is our family's staple chicken curry. I experimented several times by changing ingredients and secret ingredients, but I arrived at this recipe and this is my favourite. I wanted to write down this recipe so I won't forget.*I always cook this recipe with chicken thighs.*Please adjust the amount of ginger and garlic to your liking.*I add potatoes after the pot starts boiling to prevent them from falling apart. For 4-5 servings. Recipe by annnnn

普通のカレールーでキーマカレーができちゃいます！

I tried to make a mild curry for my 3 year old who can't eat spicy food and for my husband who doesn't like tart flavour.Canned tomato sauce (I used Kagome brand's standard sauce) makes the curry a little less tart. Red chili pepper and black pepper are optional, and it will still taste like curry even if you don't put them in. A sprinkle will bring out the flavours, but you can add a little bit more to give it a spicier kick. Recipe by Taguyoshi

I created this dish because I wanted to eat curry, which brings out the delicious flavor and texture of the vegetables.After cutting the chicken into bite-size pieces, rub with shio-koji, and let sit for 30 minutes.(Use 1 teaspoon of shio-koji per chicken breast.)It makes the meat tender. Recipe by Nassan