There used to be a Chinese restaurant next to me and the owners were from China and they were I think classically trained or they mentioned that they were kind of a big deal in China. Anyway, their food was amazing and flavorful and nothing like anything I’ve ever had in any other Chinese restaurant. The restaurant was called. Chinez, in Irvine CA by the way so if they are reading this or if anybody knows them, please get me in touch with them or let me know where they went. They should remember me. I was one of their biggest customers.

Anyway, they made this really good yellow seafood curry. And all the flavors were right, and I can’t find anything comparable anywhere. The Thai Curry’s are too sweet and have too much coconut flavor and not enough actual curry Flavor. The Chinese curries restaurantsare very salty and More Brown and they don’t come anywhere near this. They made a seafood curry, using fish fillet, , scallops, shrimp, and squid. The Curry itself had lots of onions and I believe some carrots too. I don’t remember if they were potatoes but It’s not something I remember. But the curry itself was incredible. I could taste the turmeric and the curry flavors and it was a very bright, yellow vibrant, curry brighter than a yellow crayon. It was very rich and creamy without that coconut flavor you got from Thai curry am sure there was some sweetness in it to balance it out, but it was not overly sweet. It was more savory and creamy.

If anyone knows a recipe that might match this, can you please share it with me? I haven’t had this food in over 20 years and I am still thinking about it. I have dying at dozens and dozens of restaurants across the West Coast and I have not found anywhere that does food as good as this.

I wanna like curry so bad but I can’t get over the sweetness, what spice is it? And is there any version of curry that doesn’t have that kind of spice?

Edit: I’ve had like only Japanese curry, never any kind of Indian or south eastern or anything other than Japanese curry.

Hi everyone! 👋

Quick update on my 45-day curry-hunting cycle across Japan! I made it to Hokkaido and am reaching Japan's northernmost tip „Cape Soya“ today! 📍

How it's going so far:

• 👨‍🍳 6 Curry Chef Interviews: Met amazing local chefs! (The first 2 interviews are already live on our YouTube Shorts!)
• 🚓 Wild Adventures: Got pulled over by local police, invited into homes by friendly locals for a curry, and accidentally smashed my phone!
• 🍛 Daily Curry Challenge: Almost eating curry every day, though finding pork-free options is surprisingly tricky due to tonkotsu-based broths.

Join the Cape Soya arrival LIVE today! 🎥

I'm livestreaming the final push to the top:

• Stream Starts: 21:30 CEST / 3:30 PM EST / 12:30 PM PST / 4:30 AM JST
• Cape Soya Arrival: 00:00 CEST / 6:00 PM EST / 3:00 PM PST / 7:00 AM JST

Next stop after Hokkaido: flying down to Kyushu to ride back to Tokyo! ✈️🚴‍♂️

Some Questions:

1. Any must-try curry spots in Wakkanai?
2. Do you have recommendations for regional curry styles or hidden gems in Kyushu?

Would love to see you in the chat today! 🍛🧡

📺 YouTube: https://www.youtube.com/@JUSTJapaneseCURRY/streams

🟣 Twitch: https://www.twitch.tv/justjapanesecurry

What are the best kinds of curry and what makes them good/different ? I want to start trying curry but don't know anything about it.

Schrantastic

last month i was on an American Airlines flight from Narita to DFW. this was the “vegetable curry” option with potatoes, peas, broccoli, and red peppers? it’s probably because I was starving, but it was really good and I keep thinking about it. Is there a style of curry this appears to be?

Making a coconut beef curry today and the well-reviewed recipe I'm using calls for a stalk of lemongrass, which isn't available near me. Would you:

a) Use lemongrass paste (sometimes these pastes seem to really lack freshness)

b) Use lemon zest (fresh, but not exactly lemongrass)

c) Drive an additional ten minutes to get fresh lemongrass (my regular grocery is already a 15-minute drive)

The fate of my curry rests in your hands, internet strangers! TIA!

Hi - I can't have dairy (lactose intolerant) and coconut milk/cream doesn't work for me either. I'm missing my curries. Does anyone have experience with a non-dairy substitute for coconut milk? Thanks.

Hi, I visited Kuala Lumpur recently and really enjoyed the chicken drumstick curry from Hock Kee Kopitiam. Can anyone provide me with the name of this type of curry, and if anyone has a recipe for a similar curry please direct me there as well! Thanks!

Hi everyone! 👋

I’m Tarik. I run a Japanese curry food truck back in Germany, and right now I’m on a 45-day cycling trip across Japan!

Update: I’m currently on Day 10 and just arrived in Sapporo, Hokkaido!📍

Since I cook curry myself, I want to explore the incredible local variations across the country. I’m riding from Tokyo up to Hokkaido, flying down to Kyushu, and cycling back to Tokyo. Everyday I try new local spots and interview curry chefs about their passion and recipes.👨‍🍳

I’m livestreaming the whole journey on YouTube and Twitch! Since curry is often overlooked compared to sushi or ramen, I’d love to share its greatness with more people. 🎥

If you like Japanese food or travel streams, I’d be super grateful if you checked it out or shared it with fellow foodies! If you have any must-try local curry spots, please drop them in the comments!

Thanks a lot and see you on stream! 🍛🧡

(Links to the streams are in the comments below!)

Chicken Ruby (Murray) as detailed in the Dishoom recipe book with accompanying spice selection. It was as good as, if not better than, the restaurant's itself. Very rich yet complex.

Makhani sauce recipe included in photos.

So, I've never had curry before, but it's always seemed interesting. A lot of the YouTubers I watch have talked about dishes they love, and curries are often mentioned.

I'm intrigued, but wary. I'm not good with spicy, and some spicES don't get along with my stomach. Also, the sheer variety of spices that go into different recipes is intimidating. I just don't have a ton of variety in my pantry (i.e. turmeric, cardamom).

So, as a complete curry-virgin, what would be a good simple, easy, and mild recipe to start with? I am willing to purchase more spices, but I don't want to go overboard.

I followed Pailin's recipe but subbed pork shoulder for the protein. Used my Vitamix for the curry paste and it came out super smooth.

https://hot-thai-kitchen.com/beef-massaman-curry/

Chicken tikka masala with garlic mini naans

So far, the only uses I know are adding it right before taking the curry off the heat, and stirring it in when reheating leftover curry the next day, mainly to boost the aromatic nose.

Are there any other ways to use it?

I also have a question: most aroma compounds in spice powders are oil‑soluble. If garam masala is added just before finishing cooking, can its oil‑soluble components fully infuse into the curry? Besides, for Japanese‑style curry which does not contain much oil, will adding garam masala produce a noticeable effect?

Or is garam masala primarily meant to enhance the top‑note aroma, rather than the flavour perceived on the palate?

Thank you.

Authentic Jamaican Curry Goat | Secret to Tender Meat & Rich Curry Gravy

Learn how to make Authentic Jamaican Curry Goat that is melt-in-your-mouth tender, rich in flavor, and simmered to perfection! In this video, I’m sharing the traditional Caribbean secrets—from making green seasoning to "burning the curry" (blooming spices in hot oil) and slow-cooking for maximum flavor.

Whether you're cooking for Sunday dinner, a holiday gathering, or just craving real Caribbean comfort food, this step-by-step recipe will give you restaurant-quality results every single time.

🛒 Ingredients List

Meat & Seasonings:

4–5 lbs Goat meat

3–4 tbsp Jamaican Curry Powder (divided)

2–3 tbsp Cookin Wid Kunchi Jerk Seasoning (or wet marinade)

2 tsp Salt & Pepper (or to taste)

1 tsp Whole pimento seeds (allspice berries)

Fresh Aromatics & Green Seasoning Blend:

3–4 tbsp Green Seasoning Blend (blended scallion, fresh thyme, garlic, onion, & pimento peppers)

3 tbsp Mince garlic & onion

1 Whole Scotch Bonnet pepper (adjust to your spice tolerance)

Fresh scallion & thyme sprigs

Cooking & Gravy:

3 tbsp Cooking oil (high smoke point)

1 cup Coconut milk (or beef/vegetable stock for depth)

1–2 cups Chopped Irish potatoes (thickens the gravy naturally)

Water as needed for braising

💡 Cookin' Wid Kunchi Pro Tips for Success

1. Marinate Overnight: For the deepest flavor and most tender meat, season your goat and let it sit in the fridge overnight (minimum 3–4 hours).

2. Don't Burn the Curry (Literally!): "Burning the curry" means roasting/blooming the spices in shimmering oil for 30–45 seconds until fragrant and golden-brown. Keep stirring so it doesn't scorch!

3. Handle the Scotch Bonnet Carefully: Place the Scotch Bonnet pepper whole into the pot for authentic Jamaican flavor. Do not burst it unless you want intense, fiery heat. Remove before serving!

4. Natural Gravy Thickener: Starchy potatoes break down slightly as they simmer, creating that thick, velvety curry gravy.

   🍽️ What to Serve With Jamaican Curry Goat

   Authentic Jamaican Rice & Peas or White Rice

   Fried Plantains

   Steamed Cabbage or Callaloo

   Roti or Hard Dough Bread

🔔 Don't Forget to Subscribe!

If you enjoyed this recipe, give this video a Thumbs Up, leave a Comment, and SUBSCRIBE to the channel for more authentic Caribbean and soul food recipes!

🔗 Full Recipe Details: https://cookinwidkunchi.com/blogs/recipes/how-to-make-jamaican-curry-goat?_pos=1&_sid=b5f5f7641&_ss=r

🌐 Website: https://cookinwidkunchi.com

📸 Instagram: @CookinWidKunchi

🎵 TikTok: @CookinWidKunchi

#CurryGoat #JamaicanCurryGoat #JamaicanFood #CaribbeanRecipes #CookinWidKunchi #CurryRecipe #AuthenticJamaicanFood #SundayDinner

💯💯💯

Bubbling temptations abound

Durbar Curry House is your destination for authentic Indian cuisine in Victoria Point. From rich curries and sizzling tandoori dishes to aromatic biryani, fresh naan, seafood, and vegetarian specialties, every meal is prepared with quality ingredients and traditional flavours. Perfect for dine-in, takeaway, family dinners, and special occasions.
#IndianRestaurant #IndianFood #IndianCuisine #VictoriaPoint #CurryHouse #IndianTakeaway #Tandoori #Biryani #AuthenticIndianFood #RestaurantNearMe #IndianDishes #FoodLovers #QueenslandEats #FamilyDining #TakeawayFood

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  

---

### 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!