This is for my husband, who always answers "Curry" to the question "What do you want for dinner?"The more you simmer this, the better it gets. I tried simmering it for 5 hours. Too much?However, as you simmer it the liquid does evaporate of course, so be careful not to let it burn.I definitely recommend using beef!! Recipe by Wadayuyu

The meat melts in your mouth. It's as delicious as any curry specialty shop. Give it a try! Thank you for making it a topic of conversation for 1,000 people on April 29, 2014. The origin of this recipe: This is our family's classic curry. Once you know this taste, you won't be satisfied with ordinary curry (haha).

Make café-quality dry curry just by sautéing! Thank you for making it a hall of fame recipe! Featured in 'Popular Cookpad Side Dishes'.The origin of this recipeI wanted to eat delicious dry curry (・∀・)

Thank you to the 100 people who tried this recipe!! The chicken broth makes it delicious, and the secret ingredients add depth and flavor. This is our family's go-to curry. The origin of this recipe: This is our family's classic chicken curry. We've tried various ingredients and secret flavors, but this taste is our favorite. I posted it as a memo so I wouldn't forget.

Before payday, enjoy this budget-friendly and delicious pork curry made with 'pork scraps'. Even though it uses store-bought roux, it's definitely different from your usual curry. The origin of this recipe: 'Curry block meat' is often sold, but it seems scarce, tough, and expensive. I love pork curry, so I tried making a restaurant-style curry at home. Just tasting it makes you want rice!

#mycookbookThis is so easy and full of flavor! The sweetness of the red bell pepper, the curry and the heat from the cayenne pepper really balance well. Then then creaminess takes it to another level!

I've known for a long time how good this tastes! ＾＾None in particular, but if you don't have much time to boil the ingredients, it's OK to use less water. Recipe by meguJJ

This curry is perfect for when you are pressed for time.The taste will change depending on the kind of meat sauce and curry roux you have.I recommend Kewpie brand "Fond de Veau" Meat Sauce.I usually use the brand called "Torokeru Curry" for the roux, but you should use your favorite kind.This curry takes less time than rice to cook, so it's good for when you don't have much time or when guests suddenly show up at the door. For 4 servings. Recipe by Yuna mama

Back when I made curry with a spice packet bought from an e-commerce store, I realized how to make authentic curry. I sometimes make this kind of curry. You can make it any time you gather the ingredients together♪.You could easily mince the onions if you have a food processor.For those of you that who prefer roughly minced meat, give it a quick whirl in the food processor for a satisfying texture and it'll be delicious♪.There are a lot of ingredients, so it might look like too much of a pain to make, but you doesn't take that long. If you take prep the mincing first, then the rest is relatively easy. My family doesn't like tomatoes, so I used minced meat this time, but feel free to use your preferred ingredients. When using chicken meat to make curry, marinate the chicken in 100 g yogurt first (for about an hour), and then add to the pot with the yogurt to make a delicious curry without the peculiar odor. Recipe by mana4me

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

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 was really into eating out at Indian restaurants, then I wanted to make a curry myself. I experimented several times to come up with this recipe and it's almost perfect!I put "to taste" for most of the powdered spices. 1 teaspoon is the standard and adjust to your liking. Using the cardamon, cinnamon, nutmeg and black pepper makes the curry richer, but it still tastes good without them. It will taste even better with bone meat. Recipe by Mizukichi