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My mother’s “Keema Curry”

This is my mother’s original “Keema Curry” recipe which she made for us as kids when we couldn’t handle spicy food. It is a little different from authentic Keema Curry, but its great for the whole family.

We label this dish as a “Dry Curry” in Japanese because there is no soup. “Keema Curry” basically means a curry dish using ground meat. In Japan, Curry is very popular especially among kids because we can eat it with steamed rice.

I used “Curry Powder.” The ingredients in the powder are: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cardamom, cloves, and saffron. It is very nutritious and is high in vitamin E, vitamin K, iron, beta-carotene, potassium, magnesium and so on. These helps increase our metabolism and also have antioxidant properties.

Additionally, this dish is great for mothers and fathers who have children who are picky eaters because you can mince and add various vegetables and cook with ground meat. The curry taste helps cover the taste of most vegetables so even picky eaters can get a lot of good nutrition.

Enjoy this curry dish with steamed rice or your favorite bread!

{Ingredients (servings 2)}

1 lb. Ground Chicken

½ Eggplant

1 Carrot

1 small Onion

3 Tbsp. Vegetable Oil

2 tsp. Curry Powder (ingredients: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cardamom, cloves, and saffron)

1 tsp. Salt

1 tsp. Black Pepper

15 dashes Worcestershire Sauce

½ Tbsp. Ketchup

½ Tbsp. Soy Sauce

Steamed Rice, for serving
(Recommended Dried Rice) Nishiki Premium Rice

Here is my recipe in PDF (5 MB): Keema Curry

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