somewhereintime

I thought it is supposed to be Korma curry, very mild tasting curry
from Northern India, enriched with ground almond and cream.
Popular for British aristocrat during the colonial India time and still
considered ladys' curry

somewhereintime

I can make the Korma chicken as white as  chicken a la king ,ginger,garlic, fennel, cumin, coriander, almond, onion and cream.

No Japanese curry for me, it is too fake and you don't know what is in
the curry brick, and it is way too sweet.

somewhereintime

The spices are common in most curry dishes, Indian, Pakistani, Thai, Malaysian,except for Japanese curry bar which I have no clue what goes in.
Apparently the OP is looking for some pork chop with creamy gravy poured over.

somewhereintime

Long Hair (from Richmond) used to make good White Curry when he operated
his restaurant at Venezia Plaza