This no-water keema curry is made using only the moisture from the vegetables. It's healthy with chicken mince, yet the umami is concentrated, and you can enjoy an authentic taste easily with curry roux. It's perfect for busy days as you just need to chop, sauté, and simmer. Please try this rich and deep flavor.
Ingredients
Main Ingredients (3-4 servings)
- Chicken Mince 250g
- Canned Tomatoes 400g
- Onion 1
- Carrot 1/2
- Green Pepper 1
- Salted Butter 10g
Seasonings
- Curry Roux 2 blocks
- [A] Ketchup 1 tbsp
- [A] Worcestershire Sauce 1 tbsp
- Honey 1/2 tbsp
- [A] Grated Garlic 1 tsp
- Olive Oil (to taste)
Steps
- Finely chop 1 onion, 1/2 carrot, and 1 green pepper. (Key Tip!) Adding a small amount of green pepper provides a flavorful accent.
- Heat olive oil (to taste) in a frying pan over medium heat. Once heated, add all the chopped onion, carrot, and green pepper, and sauté for about 3 minutes until tender.
- Add 250g of chicken mince to the sautéed vegetables and stir while cooking. Once the mince is about 80% cooked, add 400g of canned tomatoes (crush whole tomatoes if using) and mix. (Key Tip!) Using whole tomatoes will result in more concentrated umami compared to diced tomatoes.
- Add 1 tsp grated garlic, 1 tbsp ketchup, and 1 tbsp Worcestershire sauce. Mix well. Once simmering, reduce to low heat, cover, and simmer for 10 minutes. Stir occasionally to prevent sticking.
- Add 2 blocks of curry roux, 1/2 tbsp honey, and 10g of salted butter. Stir well until the curry roux and butter are melted.
- Remove the lid and cook over low-medium heat for about 2 minutes to reduce. Taste and adjust seasoning if necessary to complete the no-water keema curry. (Key Tip!) Adding honey will enhance the richness and depth, creating a mellow flavor. If honey is not an option, you can substitute with 1/2 to 1 tsp of sugar.
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