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Curry Recipe

Curry Recipe

Thu, 04/23/2009 - 14:37 by Aido in response to REM cooking

Man, you fellas are really on about this curry thing.  I'm going to be honest, the Chicken-And-Pumpkin curry wasn't nearly as good as the beef curry I usually make.  So, I'm just going to give you the regular beef recipe.  Really.  It's so much better.

I make regular Japanese-style curry.  It's what my folks make, and it's the only variation of curry I know how to do.  If you're going to make Japanese style curry, this is really all you need:

 

S&B Brand Golden Curry.  It's full of salt, oil, curry spices, flour, salt, and lots of MSG.  I am not going to make any pretense that it is good for you.  It is not.  But it is also delicious.  This or something similar can be found in the International Aisle of most supermarkets.  I use a 4 quart slow cooker and will use a whole 8.4oz. box.  Sometimes a bit of another box.  (for vegetarians: I'm pretty certain that there are no meat products in the ingredients)

Here is my regular recipe for curry.  This makes enough curry for maybe 5 or more hungry people, with leftovers.  This is an excellent "bachelor" recipe.  It's quick to put together, you don't have to watch it, you really can't overcook it unless you're trying... there are not many ways to mess this up.

INGREDIENTS:
(x1) 8.4 oz. box S&B Golden Curry (I also keep another partial box on hand in case the flavor is too mild)
(x1) medium sized onion, cut into eighths or smaller
(x~3) russet potatoes or whatever potatoes you want, peeled and cut into large bite-sized chunks
(x~3) large carrots, peeled and cut into large bite-sized chunks
(x1) beef chuck roast, or whatever boneless meat you can get ahold of.  Do not trim the fat, or trim it minimally.  Cut into large bite-sized chunks.
A splash of milk or cream toward the end of cooking, if I feel like it.

NOTE: My group of friends-- save Ananth-- are big meateaters.  The beef is the most popular part of the curry.  I buy the biggest, fattiest, cheapest roast I can (~4lbs if I can).  Do not worry about the fat, it'll melt into the stew after 6-8 hours of cooking.

INSTRUCTIONS:
PUT EVERYTHING INTO THE SLOW COOKER.  COVER WITH JUST ENOUGH WATER TO COVER THE INGREDIENTS.  LEAVE IT ON LOW.  GO TO WORK.  COME BACK 6-8 HOURS LATER.  STIR. EAT.  YOUR HOUSE WILL SMELL LIKE CURRY FOR DAYS.

If you want, you can eat the curry plain.  Traditionally, you eat the curry over Japanese sticky rice.  But you can also put the curry over regular white rice, ramen noodles, spaghetti, or whatever else you might want.

For the Chicken-And-Pumpkin curry, I cut three chicken breasts into chunks, and microwaved, peeled, and basically puréed some acorn squash (pumpkin isn't in season :/ ) and then followed the same instructions as the beef curry.  The problem was that the curry overpowered the acorn squash - it more or less tasted like regular chicken curry.

I'm going to say again, beef curry is seriously much better.  Beef fat makes the stew much richer.  Also, you don't have to stay on this recipe.  Feel free to add things like tomatoes, frozen vegetables, eggplant, plain yogurt, coconut milk, fruits, nuts, whatever to curry.  There's no right way to make it.

This is totally the wrong season for it, but this is an ideal winter meal.  It's the stick-to-your-ribs kind of warm.  And it'll keep in your freezer for-ev-er.

Comments

Johnny Wander | Updates Tuesday and Thursday

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Comment by luki tradycyjne (not verified) Fri, 12/25/2009 - 08:19

You write awsome article, thank you for interesting read

Chicken and Apple Curry

Comment by Kendall (not verified) Fri, 02/26/2010 - 08:40

I just started reading your comic, and I love it!

My family first experienced Japanese curry when I had my foreign exchange roommate come over for winter break in 2007/2008. We made leftover chicken curry with some grilled chicken and vegetables we had lying around. It was so good, and everyone loved it...until dad had to pay the expensive bill to fix the pipes (Mom poured leftover rice in the drain).

I still make curry for my family, because my Dad really likes it, but I add apples and a teaspoon or two about a minute before I'm ready to take it off the stove. It cuts the heat of the curry, and adds a bit of sweetness to it. Plus the slightly crispy apples are fun to eat! :)

*a teaspoon or two of honey,

Comment by Kendall (not verified) Fri, 02/26/2010 - 08:45

*a teaspoon or two of honey, I forgot. XD It doesn't really matter what honey, we usually have clover honey.

Thanks so much for this recipe.

Comment by KaikipBT7 (not verified) Fri, 03/05/2010 - 19:08

I tried it out for myself, and it turned out great. I used the medium spicy golden curry block brand, along with some additional spices like cumin and coriander.

Using a slow cooker always tests my stomach's patience, but the reward is always so sweet. :3

And like others have mentioned, being Filipino I grew up with certain styles of cooking types of food, so I couldn't help but also add some patis (fish sauce) and coconut milk. That and a lot of garlic. Turned out so rich and saucy.

Hope you come out with more recipes, love your comic, love the curry.

Hello, Thanks for your

Comment by MANON (not verified) Wed, 11/03/2010 - 05:42

Hello, Thanks for your article and for every topic you write! I get real pleasure while looking and reading through your resource. Can you pleasee provide more information on this subject? BTW your site is amazing. Have a nice day!! paris sportif.

Awesome

Comment by Unabutt (not verified) Thu, 05/10/2012 - 14:30

I'm trying this out tonight, exactly as the recipe goes, except for that I accidentally bought Pork rather than Beef. I'm super excited about my house smelling like curry. Do you have any other fun recipes to share?

Oh, also, I run a little cooking blog, would you mind that I at some point post your little recipe with a link back to you/your comic? I know it's a fairly simple recipe, but that's what I try to go for with my blog, and I'd love any excuse to link people back to this comic ;)

I bugs me so much that what

Comment by Giselle Shatto (not verified) Wed, 08/15/2012 - 15:58

I bugs me so much that what ever I do touch I hear it in my head it is like mind it glued on the tinnitus I don't know what to do it really driving me nuts. And when I am outside I hear a whistle sound with my hearing and that is all I can think about how do I stop this obsession.

Hands down THE BEST curry recipe EVER

Comment by Lauren Jensen (not verified) Mon, 06/24/2013 - 11:25

I've made this I don't know how many times, I've even made it with the meat separate so my vegetarian fiance and his carnivore friends could enjoy it.

SOOOO SOOOO SOOOO GOOD!!!!

Yuko you are just an amazing person. Thank you so much.