Marion’s Kitchen curry recipes | Marion's Kitchen (2024)

FAQs

How to make curry taste like restaurant? ›

Japanese curry sauce:

Stir through the curry powder and garam masala. Cook for a further 2 minutes. Then transfer the mixture to a bowl and set aside for later. To make the curry sauce, heat the oil in a large wok or saucepan over medium heat.

Many curries contain ginger or onion, and some contain garlic. These roots and bulbs have lots of flavour and can also add texture to your curry. They should be carefully cooked to release their flavours without burning. Onions can sometimes be added near the end of cooking for a fresher flavour and crisp feel.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices). You can find many variations of Japanese curries, ranging from regions to households, but the most basic one uses chicken, which is the recipe I'm sharing here.

Japanese curry is often served alongside with steamed rice and an accompaniment of bright crimson red relish called f*ckujinzuke (福神漬け). These pickled vegetables are sweet and tangy, which is perfect to set off the richness of curry.

To say it in simpler words, Japanese curry is not a much healthy meal since it is not nutritionally balanced. Depending on the ingredients, it may contain more than 500 calories and more sodium than anyone should consume in a month.

While curry is prevalent in multiple countries, Japanese curry is usually thicker in texture, sweeter, and less spicy than its Thai or Indian counterparts. That sweetness often comes from the addition of an apple and/or some honey.

What vegetables go in Japanese curry? ›

The triad of vegetables most commonly found in Japanese curry are onion, potato, and carrots, but you can use almost any combination of vegetables and protein. Here, I've added celery, green beans, and corn to the mix, and use chicken thighs as my protein.

Red onions, garlic, and ginger are each widely used in Indian curries. Onions are typically sliced, diced, or pureed, and when slow-cooked until caramelized, they contribute sweetness and robustness to a dish. Ginger and garlic are often made into a smooth paste and added near the beginning of cooking, adding pungency.

The Indian Curry Base Hack

Onions, garlic and ginger feature heavily in any good Indian curry base, whether it is slow-cooked for hours or cooked in a matter of minutes in the takeaway kitchen. Spices are plenty, with flavours from a blend of coriander, cumin, and turmeric amongst others.

An interesting characteristic of Thai curries is that they are made of fresh ingredients only. Contrary to the Indian cooking, Thai restaurant prefers to use fresh herbs and spices to make the curry dishes, including fresh chillies and roots.

Curry is often described as a dish that is earthy, spicy, warming, or even sometimes sweet. It is a well-balanced, richly spiced dish with notes of deep savory flavors from turmeric, coriander, cumin, bay leaf, cinnamon, and cloves, just to name a few.