Mince garlic, ginger, and onion. Remove seeds from the red hot peppers, and chop into small pieces.
Put the canned tomatoes in a bowl, and mash until no longer chunky.
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.
Crumble in the meat and mix. Add mashed tomatoes and ketchup. Add water and chicken stock granules.
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.
Mince garlic, ginger, and onion into the same size as ground meat. The curry's spiciness is about the same as ready-made spicy curry roux. Adjust the spiciness with hot peppers and cayenne power (this is really spicy). Chicken stock granules contains salt, so if the dish too salty, adjust the amount of salt accordingly.