Perfect Japanese Chicken Curry At Home (2 Ways)

[@PalmelaHanderson]

I don't care what anyone says, Golden Curry will always have a special place in my heart. It got me through many, many, maaaaaaaany, many... many nights in high school/college. Chicken, carrots, potatoes (often times I didn't even have carrots), chicken stock (or sometimes just water if I didn't have that), and rice. No word of a lie, that was my dinner like 3-4 nights out of the week for YEARS of my life. While I'm sure Josh's better, and I even know I can do better now, there's a certain nostalgia hit from S&B Golden Curry that can't be replaced or replecated.

[@daragreaney9143]

I've been using Golden Curry for years, it's extreamly conviently and makes an excellent curry. Sure you could make you're own cubes but for the amount of butter he used it's roughly the same cost.

[@DistantMist]

Would you mind dropping a short recipe of what you do when making it? Wanted to try making it but theres no way I'm premaking the curry cubes like that.

[@CupOfThea97]

yea, it tastes great! i wish it was more easily accessible here tho. I had to order it online lol

[@pixelpanic]

love S&B golden curry. no shade. none. However, I did make this last night and I might not make Golden Curry so much as I used to. This slaps like an upset pimp. It really is a big improvement.

[@Basketballlegendclips]

Who cares about any of u :/

[@hayleybeethomas]

nah, I stand by the prepackaged blocks. the japanese have absolutely perfected the art of delicious instant food.

[@ercedwrds]

I love how she just kept digging into the bowl of curry as he was doing his b-roll intro. You can tell that it was delicious af.

[@RaccoonHenry]

exactly what I was gonna say!!

[@Bee-qe5hm]

SAME i was like man its gotta be good then!

[@jpjipperwong]

This was one of the comfort foods I grew up having so often and it holds a very special place in my heart. I'm super glad to see Josh doing a piece on it. Fun fact, if you want to make it vegetarian, you can substitute oyster mushrooms and shiitake and it gives such a meaty flavor

[@MSDarkspyro]

Can I come over

[@lawrencebushnell6122]

Iam with you on this, but it was always made with beef.

[@gabemoonen]

Chicken of the woods would be a good substitute as well!

[@personx4999]

Vegetables taste like sad

[@hegeliansours1312]

He's just joking guys haha, he meant to say to add mushroom to the meaty deliciousness

[@fatsongsongandthinermao]

looks so appetizing

[@mrincrediblebobparr5606]

Hey guys

[@hamilsakurada]

Hello everyone. I am a Japanese who likes curry rice. Please forgive the strange English because it is a translator. In Japan, when serving curry rice in a bowl, the curry sauce and rice are not divided in half. If you are serving curry rice on a plate, divide the curry sauce and rice in half like you would do. I don't think you'll understand the meaning just by that, so I'll tell you about the basic difference, even though it's a bit long. There is an original reason for using Japanese tableware properly. There seems to be a cultural misunderstanding if the rice bowl was used to create a “Japanese-ness”. When Japanese people eat Japanese-style "curry rice," they mainly use plates similar to soup plates and pasta plates. Bowl is mainly used when eating "curry bowl". Of course, there are exceptions, and when eating casually at home, there are times when it doesn't matter whether it's a plate or a bowl. However, if you enjoy "complete Japanese style", you will see a little regrettable misunderstanding. What is the difference between "curry rice" and "curry bowl" ? I will tell you about the basics. "Curry rice" is served as a "Western food arranged in a Japanese style", so it is served on a Western plate. The other "curry bowl" was developed in a Japanese soba and udon restaurant. Using the same dashi stock as Japanese soba and udon,It is a dish with a strong flavor of Japanese bonito and kombu dashi. Because the curry sauce has a lot of juice, it was served in a bowl with the same depth as soba and udon instead of a flat plate. When serving curry rice on a plate, it is common to separate the curry sauce and rice. However, in the case of "curry bowl", rice is served first, and curry sauce is poured over the entire surface. Arrange the rice so that it is hidden from view. When Japanese people eat curry rice in a bowl, unless they dare to separate it, they generally put the rice on the bottom and pour the sauce on top of it. That is the basic way to serve rice and other dishes in a bowl. If you are familiar with Japanese food, you may know that in the case of gyudon, the rice is placed underneath and the ingredients are placed on top, so you can't see the rice. The same is true for "Katsudon" and "Tendon". When serving ”curry rice” on a plate, separate it, and when serving it on a bowl, do not separate it, the rice is on the bottom and the ingredients and sauce are on top. That is "Perfect Japanese stiyle". By the way, Japanese-style ”curry rice” has a version made with chicken, but it was developed mainly with beef at restaurants and pork at home. If you want the image of "complete Japanese curry rice", it's pork or beef. If anything, I don't think it's chicken. Of course chicken curry is also delicious. Have a nice and healthy day everyone.

[@Staring4827]

Very informative and interesting.

[@Papapaya101]

Very interesting! Thank you!

[@luismaschietto]

Thanks

[@anoxia999]

I like how widely popular “curry” is in Japan and how particular about it Japan gets

[@Rose-ml1hp]

I just made this yesterday by following your video step by step and OMG! The BEST Japanese curry I’ve ever had!!!! I appreciate your video here so so much as I think it’s healthier to make from scratch. No preservatives like the blocks (though they are very tasty 🤤) I trust the process and your wizardry, thank you good sir 🧙🏻🪄🙏

[@Yali_owo]

Joshua always finds a way to make me hungry

[@ckmodele]

IKR. Super Bowl Sunday and I'm seriously pondering visiting the grocery store

[@creatormanualdarytendotmve4748]

Joshua can make Edward a thirsty man 💦💦

[@emilejantjies1883]

🤣🤣🤣yeah me too

[@dagmaraprzymus2606]

100% Edward Elric realness

[@Polarzila]

yes

[@kronksstronkstonks6360]

I love Japanese curry. My great grandmother loved curry but couldn't handle the heat in her later years so the sweeter, more muted spice of a mild Japanese curry became a staple meal of ours.

[@Bodhisattva-i9s]

日本のカレーはウンコの味が します

[@mattkuhn6634]

You can tell Josh was restaurant-trained because of the sheer overwhelming quantity of butter this recipe involves.

[@umiluv]

100%

[@Imbatmn57]

Id probably use oil just because i don't have butter in my fridge all the time. You could probably emulsify oil with some garlic to get a similar mixture and add the other spices. You don't necessarily need eggs to emulsify either.

[@megshimatsu8615]

I've never seen butter used in Japanese curry.

[@GS-el8ll]

you know i was just thinking that, very traditional japanese all this dairy haha

[@azell2913]

@@megshimatsu8615 it's literally just fat for the Roux the premade stuff uses vegetable oil instead, also Ghee which is clarified butter is used in a lot of Indian curries and since japanese curry is just the british idea of what curry is taken from india and shown to japan ages ago its not a crazy idea to put butter in curry

[@Yuki-jy2eb]

I born and grew up in Japan for most of my life, learnt how to make Kare from my mom and at elementary school. And I never heard of adding shirodashi to the Kare.That is very unique. I should try that. We put dashi to the Kare when making soup broth for Udon or Soba.

[@jeffkleist9679]

I hate to tell you. Every famous Japanese chef uses the mix. They will tell you it's no different, even if you say so. I personally mix Mild and Hot at 2:1, so I can control the flavor.

[@ronnorhgih3265]

I have tried making my own like this before and it is not as good as the block at all

[@kaylalozada7843]

That's definitely not true. Best japanese curry I've ever had was from scratch no blocks from an award winning chef.

[@jeffkleist9679]

@@kaylalozada7843 it's definitely true I've gotten from their own lives in their own restaurant

[@yetanotherclevername]

Yeah but then it’s hard to stretch a video to 9 minutes if you’re using premade roux lol

[@dylanlewis3206]

Welp, all the cooler he made his own then. Does the fact that he didn't do it the way Japanese chefs do make his from scratch method bad? No, some folks may actually think it tastes better.

[@peacenrhyme]

I usually watch your videos for entertainment, but this recipe looks so good I'm actually going to make this one. Keep up the good work Josh!

[@AlphaLlama]

i love japanese curry, it's so good! Especially love Katsu curry with a nice crispy chicken cutlet. Also golden curry cubes are totally fine to use... depends on the recipe i know, but i tried making the dish from scratch and you don't really gain that much compared to the cubes. Meaning it will come out just as delicious in both scenarios.

[@64BitArtist]

I made this last night(yes papa, I made the roux too) and it was delicious! Had two bowls of it and wanted a third helping. Great recipe as always!

[@aradigm1890]

Man oh man, one thing I might know more than Josh about. I nearly agree with almost everything except that don't use Ketchup. Try adding ginger, and if you use beef instead of chicken use 1 parts stock to -hear me out here-1 parts coffee.

[@ginismoja2459]

I sometimes find your 'make your own' a bit extra but thanks for showing us how to make those curry blocks. They're not sold in my area and besides are extremely overpriced.

[@nOtakuReview]

A tip I found useful, buy the curry blocks AND also add the spices in for that extra flavour 👌

[@bensitsdownwithfriends]

As a high schooler growing up in Okinawa, CocoIchiBanya was the ultimate dream example of Japanese curry. Replete with garlic chips, this warm, rich sauce smothered the finest rice known to man, and it wasn’t complete without garlic butter brushed naan on the side (yes I know but in Okinawa this is how they do it up right) and fresh grated Okinawan dairy cheddar cheese on top. I’d even get a Kewpie dressed salad with tuna and corn and it was….well, just like a papa kiss 💋

[@nestoraquino-serrano7058]

Was stationed in Okinawa, and Coco's holds legendary status among servicemen!

[@nessa0587]

Yes my husband was stationed there too and we loved going to coco so delicious

[@splift23]

@@nestoraquino-serrano7058 if it isn't cocos i dont want it, the one in Dallas needs to open 😂😂

[@P_equals_Plenty]

Went perfect with a cold Orion

[@bensitsdownwithfriends]

@@P_equals_Plenty oh yeah, that pickled kind?

[@Ash_Wen-li]

Tip #1: If you're too lazy for the ladle method you can chop up your curry blocks small like you would chop up chocolate for cooking Tip #2: If you want a slightly more "Japanese" taste. You can sub dashi stock instead of chicken stock or water. I also use tonkatsu sauce instead of ketchup Tip #3: For a more Southeast Asian twist, sub in a can of coconut milk instead of liquid

[@pixelpanic]

I've also replaced ketchup with yaki sauce and that works nicely, too

[@toamatanui401]

Ya'know what would be a good idea? If you have left-over used curry packets, you could probably use those to put your home-made curry in to freeze and save. Or if you have ice makers, then reserve one specifically for curry. BUT, be sure the curry is cool before you put in in the molds and then into the fridge.

[@robertbauer3676]

I've found that most of the KZbin cooking channels, as they get big, the qualities that made them good slowly go away. Not Josh. He just keeps on staying true to himself even when expanding. Thanks for the awesome content which actually inspires me to make new things.

[@Sgarnoncunce]

lmao watch the earlier technique based videos and then the current meme/fart/unrealistic for most cooks/papa/wanky/spend hours to beat a shitty fast food meal (congratufuckinglations) based videos and tell us that with a straight face

[@robertbauer3676]

@@Sgarnoncunce I sort of think thats who he has always been and is. So yes, my comment still stands. With a straight face.

[@LunnchBoxx45]

Straight up, I was just searching for a Japanese curry recipe like 2 days ago. You always impress me, Josh. Keep it up, homie!

[@DCYote1]

I decided to try my hand at this (first recipe) tonight, and it was freaking AMAZING. Thank you Joshua for posting these videos. You've encouraged me to push my comfort zone with cooking to new and delicious heights.

[@generationslow6122]

I was at my local asian store one week ago and almost bought the cubes.... but then i thought that there must be a way to make it from scratch 💕 I love you papa

[@Traplordsosa]

Honestly those S&B curry blocks are really good. most people would absolutely love them. just add some seasoning of your choice.

[@defaultname0]

I absolutely despise them but to each their own I guess.

[@Traplordsosa]

@@defaultname0 Congratulations enjoy making curry for an hour beforehand then.

[@defaultname0]

@@Traplordsosa I do enjoy, if I know its gonna be delicious. Sure it saves time but it taste really artificial and I dont like that. If you enjoy it then good for you.

[@Traplordsosa]

​@@defaultname0 I cook for a living. sometimes shortcuts at home to have something tasty is just what is needed. I never eat these kind of products straight up. The seasoning you add plays a massive role in how tasty the meal ends up. Like I said most people. if you are particularly picky sure thing. Most people are easily impressed. Josh always takes the hipster everything from scratch approach which with normal time constraints on an average weeknight meal aren't super practical. I stand by what I said. Most people would be pleasantly surprised by the end product using S&B curry blocks. People buy tomato sauce in a jar at the grocery store and I find that stuff repulsive. I find more international products have better execution than their domestic counterparts. I would never use a premade jar tomato sauce as it tastes incredibly artificial. These curry blocks are simply seasoning you are still creating the "gravy" these are some of the better products out there.

[@defaultname0]

@@Traplordsosa I do put some additional spices together with the block and it still tastes artificial. If you dont taste it then good for you. I just find it too artificial, its on par with tomato in a jar if not worse. If you do cooking for a living you do know the difference of freshly ground pepper than pre-ground. You know how much it makes a difference. But if you just dont have the time and enjoy artificial things then good for you. Some people enjoy that some people dont.

[@_tamia8902]

As a Japanese person raised in a fully Japanese family, I can definitely confirm that Japanese curry is very simple, yet flavorful. I also recommend try making Hayashi rice, which is a more demi-glace sauce base. Really love seeing you make Japanese food!

[@SillyWulf]

Thank you! I could never find a good Curry video that didnt require the mystery cubes! I'm so gonna have curry now! I've waited my whole life for this!

[@Alexdrums356]

Hey I love your cooking and the splash of humor

[@ellienoel8357]

Joshua: everyone has some kind of cury on their list Me: Whats a cury

[@MadameintheClouds]

Thank you! Question: how long can i have the curry blocks on the fridge? And do you recommend leave then in the fridge or on a Ziploc in the freezer?

[@yodyodhi9693]

A tip that I like, use the stock that corresponds with the main ingredient E.g. dashi stock for seafood, vegetable stock for vegetables and so on

[@edkennen9672]

small warning for people with allergies, japanese curry powder generally contains fenugreek which is known to cause allergic reactions with people allergic to peanuts. if for some reason cooking this dish causes mild to severe discomfort and you know you have a peanut allergy, consider finding a recipe for japanese curry powder and omitting this ingredient.

[@St4the]

I have used that pre made stuff over 200 probably more times in different curry concoctions of mine I’m in love. I am excited to try the less lazy more tasty version thanks man.

[@irvinbayless8702]

That recipe can NOT be assisting on your epic quest for ripped-ness! I love Japanese Curry, so def gonna give that eggs benedict curry concoction a try.

[@Thejigholeman]

i understand that you have a video to make, but do not insult Vermont curry. it's a pleasant wholesome flavor that makes for an amazing comfort food.

[@h.sowandegray2913]

I was seeing so many videos of people making curry with this packet of pre-made curry. I was praying you would come in and f the game up, showing how a real G gets it done in the kitchen. You are the best hands down.

[@indiecouncil3684]

He is a GOAT

[@bjisawesome26]

josh: packaged curry cubes are so much less flavorful!!!! also josh: i added nearly all my roux-

[@frojas26]

The pre-made stuff is solid. Great to know how to make it 🤷🏾‍♂️

[@andrewhollenbeck662]

S&B curry is the closest thing I can come to to replicate Coco's curry from when I was in Japan. I make my little chicken cutlets, rice, and curry and it always brings me back to the years I spent over there.

[@Squeakylemons]

I literally made Japanese curry last week, both a beef and chicken version. I used the box curry roux, but next time I'll have to try your from scratch roux

[@dragunovx93]

While watching Josh cook up legendary dishes, I'm eating a quarter pounder + 10 piece chicken nuggies.

[@sony967]

saying "you know whats better than tradition" to the one tradition that always stays on this channel made me laugh out loud really good🤣

[@hannah60000]

Hmm, don’t know about that. However, the fun thing about cooking is experimenting and making things to your own taste!

[@James_D.]

Nice! Please do curry buns next. 🙏🏻

[@allainch.7251]

Didn't know why I never bothered looking up on how to make my own roux, never thought it was that easy. Deffo making some for other curry recipes I might try

[@markevans9188]

takes 8 minutes if you have japanese curry powder, cardamom powder, turmeric, etc. josh, i'll eat your curry anytime, but those golden curry blocks are awesome.

[@EnDy_S]

I thought the whole point was that he would tell us how to make the curry powder too. I don't think it's common in shops.

[@NYCFoodGuyDotCom]

Those yolk pops at the end!

[@cadyreimann8551]

Okay, I’ve never had curry. I do tend to be a little picky, but I have been actively trying to broaden my palate in the last several years. I’ve tried many of Joshua’s Asian dishes and they’re some of my families favorites now. I think this is going to be my introduction to curry, thanks Josh!!

[@lawrencebushnell6122]

@ cady Reimann, I lived in Japan twice for a total of 18-months. this is good food. grub. daily eating, stays with you, food. Just use beef instead of chicken. you will not regret it. I will become a family main stay in your cooking list.

[@dazzlette]

Respect. I’ve bought Japanese cookbooks and even they ask you to buy the box of curry. This is the first time I’ve seen anyone make the roux from scratch.

[@psychosocial660]

@Joshua Weissman - How long does the home made curry cubes last and how should they be stored?

[@cletushatfield8817]

Probably months in an airtight container and in the fridge.

[@polaritypictures]

Before you add the curry "rue" You take some liquid out, then you add the curry mix it in and if it gets too thick then you add some of the liquid back in it prevents it from being too runny and you adding more curry than you need. easier to add to less water than to add more curry rue. the day after of you have extra curry boil some udon noodles(drain water) and add some curry to it.

[@mistresstia]

DEFINITELY adding this to my repertoire. My kids and I love the prepackaged type already but making it from scratch will be way better.

[@crbrearley]

Low-salt diet here. I made the roux the night before; it was light colored on top for some reason. I didn't have any of the added spices, sadly; Walmart didn't have them. I'm kinda glad since I like my curry mild and the S&B (bought off amazon for 2 3 oz jars for 12 dollars) was enough for me. The next day I prepared most of my ingredients beforehand but I have to say: unless you have 2 oz cups lying around, it was just easier to keep the ketchup, honey, and soy together and take the curry off the stove. The apples immediately oxidized; I put them in the fridge and covered them but it seemed like a problem? I used about half a dose of the soy sauce and store bought chicken (no way am I making my own stock, Josh, I don't have the freezer space). Maybe--probably--I was not patient enough with the simmer. I had it boiling on medium but when I strirred the bubbling went away. Fifteen minutes later, my potatoes and carrots were hard so I eventually brought everything to a boil, then down to medium, and then to low. Finally cooked. I used a little over half of my curry roux so will have some for next time. As a poor bachelor, taking into account I got two meals out of it and will probably get 6+ out of the 2 jars of curry powder I bought, it was surprisingly economical. I did forget butter (luckily I had literally just enough--two sticks and 2 tablespoons) in my fridge. And finally, the most important part: It was shockingly good. Well worth the effort. I suffer from gout and I'm a bit concerned about stewing chicken in chicken stock (basically), but wow was this good. Even making the mistakes I made and leaving out some components I didn't have, it just was visibly looking and tasting good before I even got to the roux. Can't thank Josh enough for this treat even if it turns out I can't eat it again.

[@misssurreal2602]

I've never had real curry before. It is on my list of things I want to try!

[@veronicacosta7660]

the pork cut is something we eat a lot in Portugal pronounced “se-creh-tu”. if you get a chance you should try black pig/iberian pork secretos! excited to try this recipe!

[@Unknownerguy]

I love curry. I love your stuff too Josh. Thank you. I needed this.

[@miguel-fy7xi]

thanks for the recipe Josh, just made it myself and it smells heavenly 😄 cant wait for dinner time when my parents can try it

[@HunterDaniel]

This recipe is an exact copy of one I’ve been using for about a year now so good

[@nicgrassl5218]

Josh-U-Are a Star! I had Japanese curry twice, and both times were in Germany of all places. I could never find another good one near me, and could NEVER seem to replicate it. But just watching you throw the seasonings in there I just KNEW - that's the cut. I cannot wait to try this!

[@esso4011]

New favorite cooking channel

[@dk280888]

Josh’s version of “1 inch” makes me feel attacked.

[@potatospeedwagon3994]

Gonna have to bully the fam into helping me make this.

[@biggene0652]

Love your vid bro! But.. your recipes is for let’s just say it’s for those who are way more fortunate than others… Mann that price for one steak tho! It definitely looks amazing.. I love to cook and that’s the reason for the post.. but keep it up luv your videos

[@MY-cz6od]

手作りルー🎉丼に盛り付けてるのがユニークですね！アレンジバージョンの提案凄く良い！美味しそう😋

[@xanrobin]

Today I learned that the curry I thought I was making sinfully was actually correct :O Didn't expect that making Curry with a roux was actually the way to go in Japan. Go me! I guess XD

[@panji9248]

I used to make kare every week when I was in high school. Delicious.

[@porieux]

Throws shade on using Japanese curry roux squares, then when making from scratch calls for “Japanese curry powder” 🤣

[@salohcin0083]

Curry is love! I like to add celery when I make it at home. Great vid as always.

[@2econdSkinTTV]

Everything Josh makes is 👌

[@Anatidaephobe]

Thanks for doing this! I’ve been eating Japanese Curry my entire life but you showed some techniques and ingredients I haven’t tried or seen before. I’m excited to try your recipe. ❤

[@DaleCoreySanford]

Lived in Japan for 10 years. Most chefs there use the blocks. Quit acting like it's special from scratch when they themselves say its more flavorful then from scratch.

[@baybayijeoma8434]

I can’t wait to get a legit stand mixer and blender to attempt your recipes. Until then I’ll just enjoy binge watching them

[@lincolnw12]

If those are 1-inch curry squares, then my life is a lie. Why, Papa?

[@johnsmalldridge6356]

Just a tip for evenly dispersing your curry roux. Use a cheap hand grater to grate the roux into the soup base. This is quicker and more effective than the spoon method.

[@Milly-sg3db]

I'm Japanese, his curry looks like my mother made for me🥰

[@Exiled.New.Yorker]

I tried imported japanese curry squares and Did it just like they said, and OMG it was ungodly levels of sweet. even over rice.

[@rainjackets]

josh: fIvE tO eIgHt mInUTes fOr lEsS fLaVoUR?????? also josh: i used all of my slurry lmao mm math isn't mathing

[@ocean_and_spring]

this is so helpful since i am allergic to golden curry blocks!

[@Andrew_BIake]

Curry is not, nor will it ever be a fancy dish. Just saying that now. Not saying it's a poor man's dish either but curry in itself is made with fairly basic ingredients, so, under no circumstances should curry ever be fancy...

[@ayeshaasghar3621]

I was just watching your previous videos because I'm a new subscriber and here is the new video wow I'm just addicted of your recipes

[@TheMillennialGardener]

I love curries, but hardly make them. I want to, and then I realize I never have half the spices despite an overflowing 6 ft tall spice rack. If you have fennel powder on hand, you rock 👊

[@aboucard93]

This is literally my favorite dish in the entire world

[@mayufitcook]

Wow I’m happy to watch Japanese curry here😊 Katsu curry is the best :)

[@daragreaney9143]

I've been using Golden Curry for years, it's extreamly conviently and makes an excellent curry. Sure you could make you're own cubes but for the amount of butter he used it's roughly the same cost.

[@vicsandSTR]

Joshua: "You can get your secreto online" Me: Laughing in Spanish because we have Secreto Ibérico almost in any supermarket

[@kaorihlaing8853]

Omg this is perfect timing my dad wants to start selling Japanese food and wanted to make curry tonkatsu. I'll have to try this recipe out.

[@sohamadak3565]

Joshua , please try making full course of indian bengali meal . Diversify your Indian pallet!!! :) it consists of the following things :- 1) Aloo Potol Posto - It is a preparation of Posto with potatoes and pointed gourd, complete with red and green chillies and sometimes coconut puree to add some much-needed spice to it. 2) Ilish Macher Jhol- One of the much-favoured fishes in the region, Hilsa or ilish fish curry is something that you have got to try your hands on. The pungent smelling curry prepared with Nigella seeds and chilli to give it the required balance that makes it so perfect. You have got to try this one as it one of the staple food of West Bengal. 3)shukto- Usually served as the first course of a diet, Shukto is a combination of different vegetables like Brinjals, Bitter Gourd, Crunchy Drumsticks and Bori (a Bengali speciality again). Mixed with grounded spices and milk to make a thick curry, this is a perfect way to start a meal. 4)Luchi- Prepared with maida instead of the atta flour which is used to make chapattis, this delicacy looks like smaller sized, fluffy, deep-fried chapattis, with a golden glow. The crispy Luchis are a mandate for all the important small celebrations that take place in the Bengali household. 5) alloo dum- Although there are different ways to prepare this dish made of potatoes, it continues to be a hit in the regular Bengali household. If there is nothing else in the house, potatoes always come to the rescue. The dish can be incorporated with many different spices and prepared in many different ways. It is most commonly eaten with Luchi, another Bengali delicacy. 6) Kosha mangsho- This dish of mutton with some thick curry is high on spices and richness. This dish is made with mutton and spices such as cloves, cinnamon, onion and garlic are used. This excellent recipe is full of the aroma and sweetness that is surely going to trigger your taste buds. 7) Mishti Doi - Mishti Doi is a sweetened yoghurt dish that is served at the end of supper and serves as a sweet dish. 8) And lastly some good basmati rice . I hope that you will try making it and will enjoy our cusine . :) I love your work :D ❤

[@randomcomment6351]

Chup bangalan. Go be woke elsewhere. Bengali detected, opinion rejected.

[@QuimFreecss]

Papa I would advice coking the carrots waaay before adding the chicken stock, I would add them with the chicken so they are already a softened when you add the broth, that way you will get irresistible carrot that melts into your mouth and combines with all the flavours

[@luisnogueira456]

Josh here reading my mind. I recently obcessed over making this dish and now he does a recipe video for it. Perfect timing

[@sirfizz6518]

I was trying to settle on a good dinner for an anime night. Naturally this is perfect pick.

[@Ileleana]

Thank you so much for teaching me to make a roux! As a Celiac I cannot eat anything with gluten and all the roux block out there contain wheat flour. I was unable to find a good video taching me how to make my own so I can eat Japanese Curry again!

[@an_edinburgh_cook]

Love all your content, well thought through, beautifully put together dishes!

[@erikrick]

I was just sitting down to some Japanese curry... Pulled up KZbin to find something to watch and this was the first video. Very nice timing.

[@matchayum23]

Youre one of those rare ytbers that actually making Japanese curry without the curry stock.

[@LordGundar1]

started watching you last month and just bought cookbook today, thanks for all the great ideas and recipes!

[@cass3792]

omg this brought back so many memories from when I was a kid

[@lisahinton9682]

That curry looks incredible. Saving it for when Phoenix's temp drops below 90 around mid-November. (Today it was "only" 114 - much better than last week's 119.)

[@ankokuraven]

i adore Japanese curry. i like every kind of curry i have had but that was my first

[@fudgilator]

Been trying to find a proper japanese curry recipe for a while. Super happy to see this drop into my feed

[@JamanMosil]

Kenji has a good one too! And his is definitely a little simpler...