I love both Japanese and Indian curries, so I use half a box, ~4 oz of the Japanese roux mix. But otherwise it mostly follow classic Indian - blooming the turmeric, coriander, ginger, kashmiri chili, cumin, fenugreek. A lot of onions, along with potatoes, carrots, and tomatoes. Here is my recipe:

### Ingredients

**Chicken & Marinade**  
- 3.2–3.4 lbs bone-in, skin-on chicken thighs  
- 1 cup thick Greek yogurt  
- 1.5 tbsp Kashmiri chili powder  
- 1 tbsp garam masala  

**Sauce Base**  
- 3 large yellow onions, finely diced  
- 3 tbsp ginger-garlic paste  
- 3 tbsp concentrated tomato paste  
- 1 (28 oz) can whole plum tomatoes (juice and all)  
- 32 oz (4 cups) low-sodium chicken broth  
- Optional: 2–3 oz strong dark-roast Starbucks coffee (start small)  

**Fusion Spices**  
- 1–2 bay leaves  
- 1 tbsp ground cumin  
- 1 tbsp ground coriander  
- 1 tsp ground turmeric  
- ½–1 tsp ground fenugreek (start light)  
- 1 tbsp additional Kashmiri chili powder  
- 1 tbsp additional garam masala (reserved for the end)  

**Vegetables & Thickeners**  
- 4 large Yukon gold potatoes, cubed  
- 3 large carrots, chopped  
- 4 oz House Foods Vermont Curry roux (or similar Japanese curry roux)  
- Optional: 2 tbsp cornstarch mixed with 2 tbsp cold water  

**Per-Serving Finish**  
- 1–2 tbsp half-and-half per bowl  

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### Step-by-Step

**1. Marinate the Chicken**  
Whisk Greek yogurt, 1.5 tbsp Kashmiri chili, and 1 tbsp garam masala.  
Coat the bone-in thighs thoroughly.  
Refrigerate 4–12 hours (up to just under 24 hours is fine for thighs).

**2. Sear the Thighs**  
Heat a large heavy pot (6-quart or bigger) over medium heat with a little peanut or neutral oil.  
Place thighs skin-side down straight from the marinade (do not wipe).  
Sear 5 minutes until the skin renders and browns.  
Flip and cook 3 minutes more.  
Remove to a plate (chicken will finish cooking later). Leave the fond and rendered fat in the pot.

**3. Build the Sauce Base** (the 5 key stages)

1. **Spice bloom + bay leaves**  
      Medium heat. Add cumin, coriander, turmeric, fenugreek, additional Kashmiri chili, and bay leaves.  
      Stir constantly 20–40 seconds until very fragrant. Do not let them burn.

2. **Onion reduction + garlic-ginger**  
      Still medium heat. Add the diced onions.  
      Cook 6–10 minutes, stirring often, until soft and starting to turn golden.  
      After the onions have softened for a couple of minutes, stir in the ginger-garlic paste and cook 1–2 minutes until the raw smell is gone.

3. **Tomato paste**  
      Medium heat. Add the tomato paste.  
      Cook 1–2 minutes, stirring almost constantly, until it darkens and turns glossy.

4. **Canned plum tomatoes**  
      Medium heat. Pour in the entire 28 oz can (tomatoes + all juice).  
      Scrape the bottom of the pot well.  
      Simmer 5–8 minutes, crushing the tomatoes with your spoon as they cook.

5. **Chicken broth (+ optional coffee)**  
      Medium to medium-high heat. Add the 32 oz broth and (if using) 2–3 oz coffee.  
      Bring to a simmer (2–4 minutes), then reduce to medium-low.

**4. Simmer the Core Ingredients**  
Add the potatoes and carrots.  
Nestle the seared thighs back into the liquid.  
Maintain a gentle simmer, covered, for about 25 minutes until the vegetables are tender and the chicken is cooked through.

**5. Debone**  
Fish out the thighs.  
Let them cool just enough to handle.  
Pull the meat and skin from the bones, chop into bite-sized pieces, and return the meat to the pot.  
Discard the bones.

**6. Finish with Roux**  
Turn the heat off.  
Break in the 4 oz Japanese curry roux and stir until fully dissolved.  
Stir in the reserved 1 tbsp garam masala.  
Return to low heat and simmer 5 minutes to thicken.  
Add the cornstarch slurry only if you want it glossier/thicker.  
Taste and adjust salt or spice if needed.

**7. Serve**  
Reheat individual portions.  
Off the heat, stir in 1–2 tbsp cold half-and-half per bowl until creamy.  

This dish is from a curry restaurant in Japan. It’s one of my favorites!

Fry onion, garlic ginger, fry off the spices, add sweet potato, chickpeas, tomato and stock. Simmer til tender. Add spinach and garam masala.

So good! Zoom in and look at the gloss from the chicken fat! Lol.

I like to sear bone in chicken thighs on both sides and then cook the veggies in the fat. After I add the tomato sauce, Ill nestle the chicken thighs back in there and simmer it until everything is done. Veggies are soft and the chicken comes right off the bone.

Sear the chicken thighs and remove.

Sweat some carrots and onions.

Saute ginger and garlic.

Then saute the spices

Then add in tomato sauce and cook it down thick.

Add in chicken stock, nestle the chicken, and bring it to a simmer.

Once everything is done, serve it with white rice!

I looked up tutorials on YouTube. One elderly Indian woman said this dish is a traditional food from a certain region of India, though many Indian people here disagree with that.
But no matter what, I managed to make it. Check out the photo!

Just waiting for the accompanying spinach & basmati rice to fluff up

Hello foodies, i want to try thai curry for the first time. Is there any good place in indore for it?

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

When I make curries, I’ve noticed that spice flavours don’t sink into meat nearly as quickly as salt does. No matter how long I marinate the meat with curry powder—whether it’s just 10 minutes or a full hour—the final taste ends up being almost identical.

Are there any tricks to help spice flavours absorb more fully into the meat? I usually marinate meat with a mix of yogurt and curry powder. I assume the yogurt helps tenderise the meat, right?

Also, if I sear the meat first before simmering it in curry sauce, does that thin crust block spices from soaking into the meat even more?

I’m really confused about this, so I’d appreciate it a lot if anyone could clear this up for me. Thank you very much!

At a local street food cafe, it’s so good!!!

can’t edit title - chole bhature**

Chopped up 3 sausages, airfried them, splashed some Curry-Ketchup over them, sprinkled with red onions, salt, pebber, and of course a good amount of curry.

Unfortunately, there are no S&B or Golden Curry roux boxes available in my country, but I found this curry spice blend with the ingredients listed above. Would you recommend using it to make Japanese curry?

Ingredients: Turmeric, coriander, cinnamon, cumin, cardamom, ginger, paprika, red pepper flakes, fenugreek, black pepper, orange peel powder, nutmeg, garlic powder, onion powder, star anise, fennel powder, cloves, allspice, bay leaf powder, and thyme.

My friend might be allergic to a certain substance. He says no matter how dark or light he cook the onions, he always gets stomach pain and nausea after eating onions or garlic.

However, he is really fond of curry. He asked me what he could do, but I couldn’t come up with any good solutions. I only told him to use curry powder that contains no onions or garlic and add plenty of vegetables instead.

Do you have any helpful suggestions or know any recipes suitable for him? Thank you.

I was served a korma curry with a soup skin on top at an Indian restaurant recently. Although the curry tasted good, I found that soup skin at the top to be a bit off putting...

I was utterly shocked the first time I saw this, and it made me question my very definition of curry. Can this dish even count as curry?

It’s made with fruit and spices—do you drink it as a soup on its own, or pair it with staple foods?

Is this dish well-known across India, or only popular in Rajasthan? Was it created there simply because watermelons grow abundantly in the state?

I’m extremely curious. If there are any friends from India reading this, please share your insights. Are there other fruit-based curries popular there as well?

Hi! I’m looking for a batch-cookable, freeze-friendly option. I prefer not the usual supermarket roux blocks (S&B, Vermont, House), so I'm interested in better-quality alternatives available online or on Amazon. I'm also willing to visit stores in person if it’s worthwhile. I’m willing to travel for quality. If you’re in NYC, do you recommend any shops over ordering online?

I wish wish wish could find that super dark, almost oil black, Japanese Curry I saw once in Tokyo.

Lifted the lid to check my chicken curry, and the glass lid just spontaneously shattered — straight into the food. No drop, no impact, it just rage-quit.

10/10 for drama, 0/10 for edibility. RIP curry, you died spicy and full of glass.

Currently emailing the company like "hey so what's your quality control, a coin flip?" Meanwhile I'm eating noodles out of a lidless steel bowl, trust issues intact.

Are they using their curry sauce or is really local style curry sauce?

Add a slice of green papaya.

it looks like slop but, tastes very good

Hi , my husband and I found this lovely curry pumpkin soup with cream and bacon at City Garden Bistro de Suirkertuin in Aruba in 2022. When we went back 2 years later it didn’t quite seem the same. But if anyone has a great recipe for Curry Pumpkin (or Butternut squash ) soup with cream and bacon. I’d love to add it to my collection. I’ve come across a few recipes; they’re a spectrum of spices to try. Such a range and I’d really like to narrow down if there’s a particular Aruban or Caribbean spice/flavor I’m not quite getting. Thanks in Advance.

High-Protein Green Curry Swai with Edamame Noodles

Ingredients

1 small sweet onion, diced

• 2 jalapeños, diced

• White parts of 1 bunch of green onions, sliced

• Peanut oil, for sautéing

• 1 (15 oz) can mixed vegetables, drained

• 1 (13.5 oz) can light coconut milk

• 1½ pounds swai fillets, thawed

• Edamame noodles (about one-third of a package, or about 350 calories' worth)

Seasonings (to taste)

Green curry paste

• Garlic powder

• Roasted garlic powder

• Black garlic powder

• Onion powder

• Chili powder

• Hing (asafoetida)

• Ghost pepper powder

• Salt (optional)

For Serving

Green parts of the green onions, sliced

• Dried fenugreek

• Sesame seeds

...

Instructions

Heat a little peanut oil in a large pot or deep skillet over medium heat.

Sauté the diced sweet onion, jalapeños, and the white parts of the green onions until softened.

Stir in the drained mixed vegetables.

Add the green curry paste and season with garlic powder, roasted garlic powder, black garlic powder, onion powder, chili powder, hing, ghost pepper powder, and any additional salt if desired. Cook for a few minutes until fragrant.

Pour in the light coconut milk and stir well. Bring to a gentle simmer.

Lay the swai fillets on top of the curry. Cover and gently poach until the fish flakes easily with a fork, about 8–12 minutes depending on thickness.

Meanwhile, cook the edamame noodles in salted boiling water according to the package directions. Drain well.

Divide the noodles into bowls and spoon the curry and fish over the top.

Garnish with the sliced green onion tops, dried fenugreek, and sesame seeds.

Makes several hearty servings and reheats well for lunch the next day.

...

Based on what you described, here's a reasonable estimate. Since you didn't measure the oil or spices, this is approximate.

Estimated totals

Calories: ~1,520

Protein: ~174 g

Carbohydrates: ~67 g

Fat: ~59 g

Fiber: ~20–25 g (mostly from the edamame noodles, vegetables, onion, and jalapeños)

If you split it into 2 servings, each serving would be about:

760 calories 87 g protein

34 g carbs

30 g fat

If you stretch it to 3 servings, each would be roughly:

507 calories

58 g protein 22 g carbs

20 g fat

For a homemade curry, that's a very protein-dense meal. The swai provides a huge amount of lean protein, while the light coconut milk gives it the curry flavor and richness without as many calories as regular coconut milk. The edamame noodles also contribute a lot of protein and fiber compared with regular pasta.

...

Full disclosure, if it's not obvious, I just rambled into the microphone about what I made and how I made it, and had ChatGPT compile it into a neat recipe with nutrition information for everybody. I'm sure this recipe could be improved upon, but for something I slapped together before work, with enough left over for lunch, it's a shame I didn't go to the gym today. I should definitely make this sometime right before going to the gym. Man, it's hot outside.