Vegetable-Packed Keema Curry
Vegetable-Packed Keema Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegetable-packed keema curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable-Packed Keema Curry is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Vegetable-Packed Keema Curry is something which I have loved my entire life.

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. I choose ground chicken that is white with fat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vegetable-packed keema curry using 24 ingredients and 8 steps. Here is how you cook it.

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

Steps to make Vegetable-Packed Keema Curry:
  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!

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. This vegetable packed korma is a mild, fragrant dish that is perfect for special occasions. Chilled leftover steak is perfect in these light, vegetable-packed, easy to make rolls.. This keema (minced) curry is made with ground beef, which is deeply flavorful and cooks quickly.

So that is going to wrap it up for this exceptional food vegetable-packed keema curry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!