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[RECIPE] Keema Curry
Keema Curry originates from India and features ground meat, minced vegetables, and aromatic spices. This Japanese-style version is a quick and easy rice cooker dish made with Japanese curry powder, creating a rich and savory flavor. Serve it over freshly cooked rice for a satisfying and effortless meal.
Recipe:
Serving: 3-4
Time: 90 minutes
Ingredients:
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1 lb Ground Chicken
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1 pc Medium Onion
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1 pc Small Carrot
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2 clove Garlic
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1 tsp Grated Ginger
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1 can Diced Tomato
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1 tbsp Worcestershire Sauce
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1 pack Vegetable Stock Powder
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2 1/2 cup Japanese Curry Powder
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Salt and Pepper
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1/2 cup Green Peas
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1 tbsp Butter
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Boiled Egg for topping
Instructions:
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Prepare ingredients:
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Finely chop the onion, garlic, and carrot. Grate the ginger.
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Cook the curry:
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In a rice cooker pot, add diced tomatoes, ground chicken, chopped onion, carrot, Worcestershire sauce, vegetable stock powder, curry powder, grated garlic, ginger, salt and pepper.
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Simmer:
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Close the lid, cook in the rice cooker on the "mixed rice" mode if you have, or use the longer cooking time mode, if not use the regular cooking time.
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Finish the curry:
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Once it's done, stir well to break the meat, and combine the ingredients together.
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Add in butter and green peas. Let it sit for another 10 minutes.
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Serve:
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In a bowl, add cooked rice, top with keema curry, and garnish with a boiled egg.
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RECIPE by Azusa