Butter Keema Curry (Ground Chicken and Spices)

Butter Keema Curry (Ground Chicken and Spices)

Eat delicious Indian curry with a spicy fragrance even at home. It uses a lot of tomatoes.

Ingredients: 6-10 servings

Ground chicken
600 g
70 g
80 g
80 g
400 g (about 2 medium)
Chicken stock granules
3 tablespoons
400 ml
about 3 pinches
Canned tomatoes
80 ml
2 tablespoons
★Red hot peppers
2 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon
★Bay leaf
Garam masala
2 tablespoons


1. Mince garlic, ginger, and onion. Remove seeds from the red hot peppers, and chop into small pieces.
2. Put the canned tomatoes in a bowl, and mash until no longer chunky.
3. Heat a pot and melt in the butter. Stir-fry the garlic and ginger until fragrant. Add the onion, continue stir-frying, and add the ★ spices.
4. Crumble in the meat and mix. Add mashed tomatoes and ketchup. Add water and chicken stock granules.
5. Bring to a boil and add the salt. Add the garam masala, and bring to a boil again, then it's done.

Story Behind this Recipe

A chef at an Indian restaurant said to me, "It's impossible for the Japanese to cook Indian cuisine." That made me want to try cooking Indian cuisine.
I added a lot of tomatoes and ketchup until the curry became red. They added tartness to the dish. I want to go to India and have a cooking match with this dish. I have a lot of confidence in the flavors here, so I hope you'll give the recipe a try.