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Tonight's dinner is chicken curry, and as I have gotten more exposure to different cuisines, I have come to realize there are so many different types!
So I want to know - what is your fave type?
I am going to stick with what I think are the most common styles, but there are so many more.
Growing up we always had more of a Jamaican take - using curry powder, dry spices, and the "sauce" would be little more than the drippings from the cooking, some tomato, and maybe a roux to thicken. My mom learned her recipe from a Caribbean friend.
When I went to Indian places, I found that most "curries" were a creamy base: yogurt, cream, or coconut milk. and the spice mix was different. Also more whole spices. These felt heavier than what I had growing up.
When I had Thai curries, they are made from a paste - the color comes from the ingredients, and the pastes have so many fresh herbs and other ingredients. Also the Thai curries seem to have way more veggies.
Then eventually I had Japanese curry. And this was way different. It seems there is a curry sauce, and it is sweet. And it is just served with whatever. The "meat" or base isn't cooked in the sauce, but topped with sauce. There are also more veggies.
Now when I make curry, I typically land with something between Indian and Jamaican. Some days I add coconut milk, some days I don't. Depends on my mood. Or if I added too many peppers. I also make Thai curries occasionally. I have made my own curry paste in the past, but I like the per-made pastes too. It is so much quicker than doing the braise way. I'll also use the paste in other ways, like in a meatball!
I haven't had the Jamaican curry, but I enjoy the other three. It's hard for me to pick one favorite, but I think I will have to go with Thai, because they are usually full of fresh vegetables which I enjoy.
Indian curries also can have vegetables, but they seem more thoroughly cooked (but still good).
Japanese curry is delicious but a bit heavy. When I had it in Japan, it was pretty spicy. I think you can get the premade mixes in various degrees of spicy or sweet.
From the choices above, I’ve had Indian, Thai and Japanese curries.
I like “butter chicken†from Indian curries.
I like Thai green curry with chicken & potatoes, Thai beef Penang curry and finally, Thai Massaman curry, which is a Thai-Muslim curry and has a milder flavor than the other two Thai curries I like.
I enjoy Japanese curries also, as they are sweeter in taste, as Jade408 mentioned.
I’ve also had Malaysian and Singaporean style curry, but only a few times while in Singapore. Don’t have recollection of the taste.
I guess Thai, but specifically yellow curry. Less spicy and maybe lighter. Because curry is very dense in flavor I really don't like it hot or heavy, if that makes sense. I otherwise feel like I'm really slogging through the dish as I'm eating it. I think curry ideas should be explored for appetizers or little bites by that token. Yeah, a nice light curry is what I'd order at a restaurant or cook for myself.
I grew up on Golden curry, but recently switched to Vermont curry. Both can be found pretty much anywhere (on Amazon as a last resort). I get the hottest of either.
I also like Pataks Butter Chicken.
Purists might say these pre-made curries are nothing like making it from scratch, but I think they are just fine.
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I also make Thai curries occasionally. I have made my own curry paste in the past, but I like the per-made pastes too. It is so much quicker than doing the braise way. I'll also use the paste in other ways, like in a meatball! 
