Silky and velvety, House Curry Sauce is a clear winner here. The seasoning and acidity are very well balanced with a distinctly peppery taste. The ingredients such as diced potato and carrots all maintained their solidity despite the shredded beef being a bit tough.

 

Verdict: The most expensive but clearly the best.

Made by the same company as our curry number one, this had the same pleasantly velvety texture. However, the difference in price translates to quality. Curry Ya is nowhere near as aromatic, and the strength of the cardamom overshadows everything else.

 

Verdict: Average, unless you’re looking for a cardamom stew.

The only Korean brand in this list bears the most resemblance to a traditional Southern Indian curry. It’s lighter than the others, which means the flavor becomes slightly too diluted when eaten with rice. But the biggest flaw is the bitter aftertaste—perhaps due to the turmeric. This becomes especially noticeable after tasting the others.

 

Verdict: Great if you prefer Indian-style curries.

Do not be fooled by the sexy packaging and “export” stamp on the back; Star Chefs Japanese Curry with Beef is a gloopy, chemically, preservative-filled nightmare. We feel bad for those suckered by the picture of Chef Yasuji Morizumi.

 

Verdict: This is one TV Champion who should stick to ramen.

More does not mean better, as this curry proves by failing both visually and in flavor. What looks like a brown mess on the plate has an equally unappetizing jellified texture. The gingery finishing notes taste like it’s been fermented too long. 

 

Verdict: Ignore.

This is another clear winner. Though it’s less spicy and aromatic than our favorite, it packs a beefy umami kick. We will say it’s more like a hyashi gravy than a curry sauce, though, just slightly less acidic. 

 

Verdict: A vast improvement on Hachi’s other contender.