Ingredients for Vegetable-Packed Keema Curry
- Ground chicken:
- 200 grams Minced Chicken breast
- 1 tbsp ―Olive Oil
- 1/2 tsp ―Cumin Seeds
- 1/2 tsp ―Garlic (tubed)
- 1/2 tsp ―Ginger (tubed)
- 1 bit of each ―Salt, White pepper
- Assorted Vegetables:
- 2 medium Onion
- 1 Carrot
- 2 Celery stalk
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 can Canned Diced Tomatoes
- 150 ml White wine
- 150 ml Water
- Spices:
- 1 1/2 tbsp ★ Curry powder
- 1 （I used “Mixed Spices”
- 2/3 tbsp ★ Turmeric
- 1 tbsp ★ Powdered paprika
- 1 tbsp ★ Sugar
- 1 tsp ★ Salt
- 1 tbsp ★ Miso
Cooking Instructions for making Vegetable-Packed Keema Curry
Boil the canned diced tomatoes to about half its original amount while stirring occasionally.
Finely chop all of the vegetables. If the celery has leaves, then finely chop and use them.
Add olive oil and cumin seeds to a frying pan, heat over low until aromatic, and add garlic and ginger until aromatic.
Turn the heat to high and add ground chicken, season with salt and pepper, saute until it browns. Temporarily transfer to a plate.
Add olive oil to the frying pan you used to saute the ground chicken, and saute the onions, carrots, celery, and salt until about 1/3 of its original amount. It takes about 20 minutes over medium heat.
Turn off the heat for a moment, return the ground chicken to the pan, heat over medium, saute a little, add the diced tomatoes, white wine, water and the ★ spices, and mix well.
Turn to a low heat after bringing to a boil, and simmer for 30 minutes.
I garnished the curry with cherry tomatoes and parsley. Done!
Leave a Reply