Japanese curry built on a scratch roux instead of the store-bought bricks, with crispy chicken strips served alongside so they stay crunchy. Family approved. Serves 4–6.

Note: unlike most recipes on this site, this one is not gluten-free or dairy-free as written — the roux is flour and butter, and the chicken is breaded. A 1:1 gluten-free flour blend and gluten-free panko should work, but I haven’t tested that yet.