[Farmhouse Recipe] Keema Curry without Water

Name: [Farmhouse Recipe] Keema Curry without Water
Yield: 8 servings
Cuisine: American
Ingredients: 400 grams Ground chicken; 2 Onions; 1 Carrot; 1 Apple; 1 can Canned tomatoes; 1 box Japanese curry roux; 2 clove Garlic; 2 tbsp Vegetable oil; 1 Green peas (boiled)

cookpad.japan @cookpad_jp

I get busy every April, so I make this keema curry and freeze it to keep it stored. If you put it on top of spaghetti, it's like meat sauce spaghetti, and if you deep-fry seasonal vegetables without batter, and put them on top as toppings, it becomes vegetable curry.

Step 1: When you're making the vegetable paste, add the vegetables little by little. Throwing them all into the food processor will make it harder to blend everything together. If the vegetables don't contain enough water, add about 100 ml of water. For 8 servings. Recipe by FarmersK

cookpad.japan @cookpad_jp

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Ingredients

8 servings

400 gramsGround chicken
2Onions
1Carrot
1Apple
1 canCanned tomatoes
1 boxJapanese curry roux
2 cloveGarlic
2 tbspVegetable oil
1Green peas (boiled)

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Steps

1

[Preparation] Chop the onions, carrot, and apple into pieces, and blend into a paste in a food processor.
2

It will look like this.
3

Dice the canned tomatoes to 1 cm.
4

Mince the garlic, and chop the curry roux.
5

Add vegetable oil and garlic into a pot, and stir-fry over medium heat. When fragrant, add ground meat, and continue stir-frying until the meat becomes crumbly.
6

Add Step 2 vegetable paste, cover with a lid, then simmer for 20 minutes over low heat. Stir it around occasionally so it won't burn.
7

Then, add the chopped curry roux and tomatoes. When the mixture has thickened, it's done.
8

Sprinkle green peas on top and enjoy.