Easy Beef Curry with Store-Bought Roux and Sliced Beef

Make authentic-tasting curry using store-bought roux. This recipe is a staple in our home. By microwaving the potatoes and carrots before adding them, they won't fall apart. My husband prefers all the onions sliced thinly, but you can also add some cut into wedges and lightly sautéed along with the potatoes and carrots.

No need for spices! Easy to make with store-bought roux! Few ingredients and steps, yet delicious!

A simple and creamy butter chicken curry using store-bought roux. No leftover heavy cream! It pairs well with rice, bread, or naan. The origin of this recipe: I love butter chicken curry. Since buying ready-made versions can be quite expensive, I experimented to create an easy homemade version. It's a hit with friends and perfect for entertaining.

It's simple yet looks like you put in a lot of effort. It's always very well-received, so I'm sharing it as a note. Thank you for over 1000 reports! I'm extremely happy♡The origin of this recipeI started by making it with vegetables I had on hand.After that, I experimented a lot.Since it's well-received, I decided to turn it into a recipe for my notes＾＾.

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

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..

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 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

Even a lazy cook like me can make this deliciously! A little secret ingredient makes the curry taste amazing. Give it a try! After experimenting with different methods to make it delicious, this flavor has become our family's go-to curry.

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

You can make keema curry with regular curry roux!The origin of this recipeI had leftover curry roux!

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