Simmer for 15 minutes until thickened. In India Keema is usually served with basmati rice paratha or roti chapati and naan but Japanese-style Keema Curry is served with short-grain steamed rice.

Mangsho Ghugni Mutton Keema Curry With Peas Soaked In Bengali Flavour Recipe Indian Food Recipes Curry Recipes Curry

Add Japanese curry roux and simmer for a few minutes.

Keema curry recipe. Remove the bay leaves cinnamon stick and cardamom pods. Stir in the dried fenugreek leaves kasoori methi coriander cilantro and season with salt.

When the ground chicken is also cooked through add some kinds of herbs and spices you like. I like to serve it with a fried egg or halved boiled egg on top which adds a nice creamy texture to the curry. Saute for 3 to 4.

While the word keema simply means ground or minced meat when you see a traditional keema recipe it refers to a curry with ground meat. Youll probably find it tastes great so.

After the vegetables are cooked through add ground chicken and salted rice malt or salt. Sprinkle salt all the spice powders turmeric red chili powder and garam masala.

4 Meanwhile bring a pan of water to the boil add the rice and cook for 12-15 minutes. Add the tomato purée beef stock chopped tomatoes and ketchup and mix well. Of North Indian Mughal origin today keema is popular throughout India with each region putting its stamp.

Add keema and saute for 2 to 3 mins on a low heat. Also add mint now.