there is a curry house by puente hills mall..pretty good.
The store bought japanese instant currys are also very good, but it has no meat so you have to add your own. You basically just throw the packet in hot water to heat it up.
My dad makes curry with chicken legs and its pretty bomb too! I prefer boneless, but thats an easy fix. The recipe mentioned by JDM is relaly close to how my dad makes it. Make sure you adjust the thickness with corn starch because watery curry FTL! In mandarin we call that "GO CHIEN", to make it thicker.
