OK, As-Requested.. 
Japanese-Style Curry (not addressing 'Indian' Curry, here, as that's not what I recently Made.. that's a different Ballgame.. ) which is My personal Fav...
- IF you want to start from 'Scratch-Scratch', this is (pretty much) the Best Recipe I've used for many moons... https://www.justonecookbook.com/japanese-curry-powder/ (I have not found it "Necessary" to use the 'Fenugreek seeds', nor Orange Peel, to get an 'Authentic Taste', but.. To Each, His/Her Own..
While, sure, it's 'more work' to Make it (vs just Buying it - and that 'S&B' is The Best 'Ready-to-Go' powder (IMO) out there... Highly-recommend stocking some up: https://www.amazon.com/Curry-Powder-Oriental-85-Pack/dp/B0096BRED0
) ..Making it yerself allows you to 'Tailor' it to yer liking (ie: Sweeter vs Spicier, etc..) Also, it will be more 'Economical', to DIY in Bulk (as with Many things..) vs buying it 'Can-Can'..
- Then, to Make / Store the Curry Sauce / 'Bullion' (ergo: 'Roux') that Gal also has a Phenom-Recipe (and, also pretty-much what I do..) see: https://www.justonecookbook.com/how-to-make-curry-roux/ ..Again, easy to Tailor to suit Your tastes / Prefs..
- And the 'Dish' (from the 'What are you having for Dinner' Thread..) is:
Once you Have yer Curry, while the Rice is steaming / cooking (however You prefer to do it..) you simply:
- In Large coverable-skillet, sauté the ~ 1lb or so of Chicken-chunks* mostly just 'sear in EVOO', and lightly-pepper / Lightly sea-salt, and then add a Bit of water (a fat Tbsp) and Some of the Curry just to 'flavor'. Once Mostly-cooked (Not 'pink' internally, at All..) set aside in Covered bowl (so it don't dry out..) and add a Bit more Curry, to flavor / keep moist..
(* Tip: Use Dark meat, ie: Thighs work Best for this, since it's more Flavorful, and less-likely to 'dry-out' than Breasts. And - Next time we go up to NorCal to visit my Son / Grandkiddos.. We're gonna try this Recipe with some of His Home-raised Rabbit.
Will report back, whence we do..)
- In same large pan, 'soften' the Carrots, Onions (I start with the Onions, then Potat's, then the Carrots) in some More EVOO / Curry-residue.. Not quite 'frying' them, just enough to get em 'softened' a bit. Then add about 2.5-3 cups of Water, and Some Curry, to flavor.. and bring to a Boil, covered, over Med-high heat (NOT "High") and simmer-boil for about 15 mins (till all Vegs are 'Soup-soft'..) Towards the 'OK, these are Ready' point - Fold-in the Chicken, and some coarse Black-pepper, and bring to a simmer-boil (covered) for another 5 mins or so, to Ensure the Chicken is fully cooked / infuse All with flavor, etc)
Alt: If you wish for yer Curry to be 'sweeter', some of the Jap-recipes call for adding Fruit, ie: Apples or Honey..) But, personally, I like it towards Spicier, not Super-sweet, so.. One easy way to 'add sweetness' (without it being Too sweet) is to use Sweet Potatoes in-lieu of Russets (for example..) Just have to be careful to Not let them get Too mushy..
- Then, fold-in the Rest of your Curry (usually, you'll add about 1/4 - 1/3 cup of Curry to the Chicken.. Same to the 'Veg-Soup'.. and about a Cup / Cup-n-Half of Curry (call it "2-3 cups" of Curry, in-Total, go into this. Sorry if these aren't 'very precise Measurements', but.. Ehh.. I'm 1/2 Italian.. and Datz jus how Mama use to Do it, aight??
- Add 'Slap ya Mama' / any Other 'heat' you Like, and Serve over Rice / wash down with White Wine or Ginger Ale, etc, etc. Recommend finishing with 'Purple Sticky Rice' or 'Green Tea Ice Cream', for dessert.
Fwiw..
jd
Japanese-Style Curry (not addressing 'Indian' Curry, here, as that's not what I recently Made.. that's a different Ballgame..
) which is My personal Fav...- IF you want to start from 'Scratch-Scratch', this is (pretty much) the Best Recipe I've used for many moons... https://www.justonecookbook.com/japanese-curry-powder/ (I have not found it "Necessary" to use the 'Fenugreek seeds', nor Orange Peel, to get an 'Authentic Taste', but.. To Each, His/Her Own..
While, sure, it's 'more work' to Make it (vs just Buying it - and that 'S&B' is The Best 'Ready-to-Go' powder (IMO) out there... Highly-recommend stocking some up: https://www.amazon.com/Curry-Powder-Oriental-85-Pack/dp/B0096BRED0
) ..Making it yerself allows you to 'Tailor' it to yer liking (ie: Sweeter vs Spicier, etc..) Also, it will be more 'Economical', to DIY in Bulk (as with Many things..) vs buying it 'Can-Can'..- Then, to Make / Store the Curry Sauce / 'Bullion' (ergo: 'Roux') that Gal also has a Phenom-Recipe (and, also pretty-much what I do..) see: https://www.justonecookbook.com/how-to-make-curry-roux/ ..Again, easy to Tailor to suit Your tastes / Prefs..
- And the 'Dish' (from the 'What are you having for Dinner' Thread..) is:
Once you Have yer Curry, while the Rice is steaming / cooking (however You prefer to do it..) you simply:
- In Large coverable-skillet, sauté the ~ 1lb or so of Chicken-chunks* mostly just 'sear in EVOO', and lightly-pepper / Lightly sea-salt, and then add a Bit of water (a fat Tbsp) and Some of the Curry just to 'flavor'. Once Mostly-cooked (Not 'pink' internally, at All..) set aside in Covered bowl (so it don't dry out..) and add a Bit more Curry, to flavor / keep moist..
(* Tip: Use Dark meat, ie: Thighs work Best for this, since it's more Flavorful, and less-likely to 'dry-out' than Breasts. And - Next time we go up to NorCal to visit my Son / Grandkiddos.. We're gonna try this Recipe with some of His Home-raised Rabbit.
Will report back, whence we do..)- In same large pan, 'soften' the Carrots, Onions (I start with the Onions, then Potat's, then the Carrots) in some More EVOO / Curry-residue.. Not quite 'frying' them, just enough to get em 'softened' a bit. Then add about 2.5-3 cups of Water, and Some Curry, to flavor.. and bring to a Boil, covered, over Med-high heat (NOT "High") and simmer-boil for about 15 mins (till all Vegs are 'Soup-soft'..) Towards the 'OK, these are Ready' point - Fold-in the Chicken, and some coarse Black-pepper, and bring to a simmer-boil (covered) for another 5 mins or so, to Ensure the Chicken is fully cooked / infuse All with flavor, etc)
Alt: If you wish for yer Curry to be 'sweeter', some of the Jap-recipes call for adding Fruit, ie: Apples or Honey..) But, personally, I like it towards Spicier, not Super-sweet, so.. One easy way to 'add sweetness' (without it being Too sweet) is to use Sweet Potatoes in-lieu of Russets (for example..)
Just have to be careful to Not let them get Too mushy..- Then, fold-in the Rest of your Curry (usually, you'll add about 1/4 - 1/3 cup of Curry to the Chicken.. Same to the 'Veg-Soup'.. and about a Cup / Cup-n-Half of Curry (call it "2-3 cups" of Curry, in-Total, go into this. Sorry if these aren't 'very precise Measurements', but.. Ehh.. I'm 1/2 Italian.. and Datz jus how Mama use to Do it, aight??
- Add 'Slap ya Mama' / any Other 'heat' you Like, and Serve over Rice / wash down with White Wine or Ginger Ale, etc, etc. Recommend finishing with 'Purple Sticky Rice' or 'Green Tea Ice Cream', for dessert.
Fwiw..
jd
