Recreate CoCo Ichibanya's chicken curry! Easy to make with a pressure cooker, the chicken becomes tender and falls apart. It's healthy and economical since it uses chicken breast without frying in oil.The origin of this recipe: My daughter loves CoCo Ichibanya's curry, so I made this in response to her request. It has more meat and is a bit spicier than the original. Letting it sit overnight makes it even more delicious.

This recipe became popular on 10/06/11. I tried to recreate the taste from the soba restaurant where I worked as a student. While curry udon is the classic, curry soba is also delicious! The origin of this recipe: I discovered curry soba at the soba restaurant where I worked in high school. It was a staple meal for the staff.

This is such an easy, cozy, weeknight dish to make. We love Japanese curry in our house!!

This recipe is not original one. This is a memorandum for my maid.

I have a friend who makes curry with grated daikon radish. I created my own radish daikon curry recipe based on hers.This dish tastes better if left in the pot for at least half a day so that the daikon radish completely absorbs the flavor of curry. Adjust the amount of water depending on the type of curry roux used or the cooking time.If you don't have daikon radish leaves, you can use green onions instead. Recipe by ma2003co

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

I yearn for Thai green curry...But where on earth do they sell green curry paste?!They never have it in countryside supermarkets no matter how hard you look.Then why not make it?This is a recipe that I came up with through trial and error using ingredients that were readily available.The tofu milk easily separates if boiled, so heat gently while stirring with a spatula.I use green yuzu peppers and not red ones.Sequel: It seems to be better to use 6-sided green peppers as opposed to 5-sides ones as they are sweeter♡. Recipe by Marshan

I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

I want to eat curry soba noodles occasionally so I make it at home.It's easy to make, and it'll warm up your body on a cold day. Your whole body will be cozy and warm when you've finished eating! For 1 serving. Recipe by Kyoku

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!

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!

☆ Inducted into the Hall of Fame on May 18, 2014 ♪You can make this with store-bought curry roux! This is a curry udon with a rich broth, just like from an udon shop!The origin of this recipeI wanted to try making curry udon with a rich broth!