How to Make Appetizing Vegetable-Packed Keema Curry

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Vegetable-Packed Keema Curry. Great recipe for Vegetable-Packed Keema Curry. I made curry with a homemade spice mix. Boiling down the diced canned tomatoes makes them more delicious.

Vegetable-Packed Keema Curry

I love eating curry during the hot summer. I've been eating normal curry recently, but I wanted to try different one, so I made keema curry. The extra curry powder balances out the flavor of the tomatoes for a delicious, vegetable-packed curry. You can cook Vegetable-Packed Keema Curry using 24 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegetable-Packed Keema Curry

  1. Prepare of Ground chicken:.
  2. You need 200 grams of Minced Chicken breast.
  3. You need 1 tbsp of ―Olive Oil.
  4. You need 1/2 tsp of ―Cumin Seeds.
  5. It's 1/2 tsp of ―Garlic (tubed).
  6. Prepare 1/2 tsp of ―Ginger (tubed).
  7. You need 1 of bit of each ―Salt, White pepper.
  8. It's of Assorted Vegetables:.
  9. It's 2 medium of Onion.
  10. It's 1 of Carrot.
  11. Prepare 2 of Celery stalk.
  12. Prepare 2 tbsp of Olive Oil.
  13. Prepare 1 tsp of Salt.
  14. You need 1 can of Canned Diced Tomatoes.
  15. It's 150 ml of White wine.
  16. Prepare 150 ml of Water.
  17. You need of Spices:.
  18. Prepare 1 1/2 tbsp of ★ Curry powder.
  19. Prepare 1 of （I used "Mixed Spices".
  20. You need 2/3 tbsp of ★ Turmeric.
  21. You need 1 tbsp of ★ Powdered paprika.
  22. You need 1 tbsp of ★ Sugar.
  23. You need 1 tsp of ★ Salt.
  24. It's 1 tbsp of ★ Miso.

Adjust the amount of curry powder, and salt and pepper while tasting. Next, heat oil in a pan and saute the green Thai curry paste for a minute. Pass the mix through the sieve, and reserve the curry. Mughlai dishes like this one are known for having creamy and rich sauces made with dried fruits, nuts and cream.

Vegetable-Packed Keema Curry instructions

  1. Boil the canned diced tomatoes to about half its original amount while stirring occasionally..
  2. Finely chop all of the vegetables. If the celery has leaves, then finely chop and use them..
  3. Add olive oil and cumin seeds to a frying pan, heat over low until aromatic, and add garlic and ginger until aromatic..
  4. Turn the heat to high and add ground chicken, season with salt and pepper, saute until it browns. Temporarily transfer to a plate..
  5. 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..
  6. 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..
  7. Turn to a low heat after bringing to a boil, and simmer for 30 minutes..
  8. I garnished the curry with cherry tomatoes and parsley. Done!.

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