2 Easy Curry Recipes: Indian Vs. Japanese — cooking, easy recipes

Two bowls of curry side by side on a wooden table: Indian-style chicken curry with bright orange gravy, cilantro and naan, and Japanese-style glossy brown curry with rice and pickled red ginger, with scattered spices and ingredients.

Two comforting takes on curry arrive at the same table: one built on blooming spices and ghee, the other on a glossy roux and gentle sweetness. These cooking, easy recipes focus on big flavor from simple techniques, making them perfect weeknight winners and cozy weekend bowls.

What sets them apart

One curry leans into bright, toasted spices and tomato or coconut-based braises, producing a fragrant, spoonable gravy. The other creates a velvety, slightly sweet sauce from a butter and flour roux combined with curry powder and grated apple, delivering a smooth, almost glossy texture that clings to rice. Both are comforting, economical, and welcoming to improvisation.

Indian-style Chicken Curry

Food processor container with chopped onions, garlic and a piece of ginger being added.

Ingredients

  • 2 lb bone-in or boneless chicken (dark meat recommended)
  • 2 large onions, roughly chopped
  • 4 cloves garlic, large knob of ginger
  • 1 de-seeded Thai chili (optional)
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds, curry leaves, cinnamon stick, black peppercorns
  • 1 tbsp Kashmiri chili powder, 1 tsp coriander, 1 tsp cumin, pinch turmeric
  • 1 cup tomato puree, 1 can thick coconut milk, water to cover
  • Garam masala, pinch of fenugreek, lime juice, cilantro to finish
Pouring onion and garlic paste into a pot with bloomed spices and oil

How to make it

  1. Make a paste of onion, garlic, ginger and the de-seeded chili in a food processor.
  2. Heat ghee, test with cumin seeds until they pop, then add curry leaves, cinnamon and peppercorns to bloom.
  3. Cook the onion-ginger-garlic paste until fragrant, then stir in ground spices until the oil takes on a deep red-orange hue.
  4. Add tomato puree and reduce until thick and gravy-like. Add chicken pieces, coat well, then pour in coconut milk and enough water to cover.
  5. Simmer partially covered for 15 to 20 minutes until chicken is tender. Finish with garam masala, a pinch of fenugreek and lime juice. Serve with rice and cilantro.
Measuring cup pouring canned coconut milk into an orange dutch oven of tomato chicken curry; on-screen text reads 'Canned Coconut Milk 1 CUP'.

Japanese-style Curry

This version uses a homemade curry block for rich texture and balanced sweetness. It is a perfect example of cooking, easy recipes made approachable with a few pantry staples.

Top-down shot of flour being poured into melted butter in a pan to make a roux

Ingredients

  • 1.5 lb chicken, cut into bite-sized pieces
  • 2 onions, 2 carrots, 2 potatoes, bay leaf
  • 2 tbsp curry powder, 1 tsp ground coriander, 1 tsp cumin
  • 2 tbsp butter, 3 tbsp flour, 1 tbsp cornstarch, 1 tbsp honey
  • 1 grated apple, Worcestershire sauce, salt to taste
Top view of a curry roux block pressed flat in a glass container with a blue spatula

How to make it

  1. Toast curry powder, coriander and cumin briefly to remove raw powderiness, then set aside.
  2. Melt butter, whisk in flour and cornstarch to form a roux. Stir in the toasted spices and honey, then press into a heatproof container to chill into a curry block.
  3. Sear chicken until browned, remove. Sauté onions until soft, add garlic and ginger, then stir in carrots and potatoes.
  4. Return chicken to the pot, add bay leaf and enough water to cover. Simmer 20 minutes until vegetables are tender.
  5. Grate an apple into the pot for sweetness, break the curry block into pieces and dissolve into the simmering broth. Season with Worcestershire and salt; simmer another 10 minutes.

"Garam means hot. It's a mixture of spices."

Tips for success

  • Bloom spices in fat for the most aromatic curry.
  • Adjust texture by varying coconut milk, cream or water for Indian styles; tweak roux thickness for Japanese styles.
  • Make ahead — the Japanese curry block can be refrigerated for quick dinners; Indian curries often taste better the next day.
  • Rice matters — fluffy steamed rice brings both curries to life.

Serving ideas and storage

Serve either curry over steamed rice with a simple garnish of cilantro or pickled vegetables. Refrigerate leftovers in airtight containers for up to 4 days. For longer storage, freeze portions up to 3 months and thaw slowly before reheating.

Both dishes prove that everyday ingredients and straightforward technique can create soulful meals. These cooking, easy recipes invite small experiments — swap proteins, add seasonal vegetables, or tune the heat to taste.

This article was created from the video 2 Easy Curry Recipes: Indian Vs. Japanese with the help of AI.

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