I tend to eat Indian curry out, so far I havent attempted to make it. Hmm, note to self, get Indian cookbook an attempt their curry! I make Thai curry at home all the time, however I do use the "cheat" of using the curry jar. Thai curry is a hurry up dinner for me.
After I got back from my big Twin Cities trip, the hankering for some Japanese curry became to much to deal with. Back in the days when our Japanese daughter-in-law and son lived with us, she made curry often, but used the curry blocks for the thickening and flavoring.
It was good, and I have access to the blocks here, but for some reason wanted to tackle it from scratch. Japanese curry is more of a stew than a traditional curry, but mega tasty! After a visit to my go to japanese food site, and a trip to 3 stores to get everything that I needed the next day was curry day!
Started with sweating 6 large onions, and ended with stirring the roux into the mix, total time? Hmm, give or take about 4 hours. I modified the recipe a bit by adding in 2 dried chili pods, as japanese curry is quite mild, heat wise and I wanted a bite to mine. The next afternoon I came home from the library and was shocked that the house smelled so strongly of curry! I sure hope my neighbors couldnt smell it!
My freezer is home to 5 containers of curry gold, just there waiting for me to gobble it up!