Vegetable-Packed Keema Curry

Vegetable-Packed Keema Curry

This curry is full of celery and carrots. This turned out to be a lightly flavored curry with lots of veggies.

Ingredients: 4 servings

Ground chicken:
Minced Chicken breast
200 g
―Olive Oil
1 tablespoon
―Cumin Seeds
1/2 teaspoon
―Garlic (tubed)
1/2 teaspoon
―Ginger (tubed)
1/2 teaspoon
―Salt, White pepper
A bit of each
Assorted Vegetables:
2 medium (200 g)
1 (200 g)
Celery stalk
2 (100g)
Olive Oil
2 tablespoons
1 teaspoon
Canned Diced Tomatoes
1 can (400 g ※Net weight: 250 g)
White wine
150 ml
150 ml
★ Curry powder
1 1/2 tablespoons
(I used "Mixed Spices"
Recipe ID: 1188031)
★ Turmeric
2/3 tablespoon
★ Powdered paprika
1 tablespoon
★ Sugar
1 tablespoon
★ Salt
1 teaspoon
★ Miso
1 tablespoon


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!

Story Behind this Recipe

I made curry with a homemade spice mix.