Keema Curry (キーマカレー) is a traditional Indian curry dish made of ground meat, minced vegetables, and spices. In Japan, we have been enjoying this flavorful curry since the 1950s. Today I’ll show you how to make quick and easy Japanese-style Keema Curry at home. 30 minutes is all you need! You can also swap out the meat for vegetarian/ vegan options. What makes it Japanese-style? The spices are toned down, and other umami seasonings and curry roux are incorporated to suit the Japanese palate. Anyone who prefers milder heat, you’re going to love this curry!
Keema Curry In Japan
The first Keema Curry appeared in 1957 at a curry and coffee shop, Ajanta in Asagaya, Japan (currently located in Kojimachi). Since then Keema Curry has become a regular menu at Indian restaurants all over Japan. Because of religious reasons, mutton is generally used in keema curry in India, but it was, and still is, difficult to obtain meat in Japan. Therefore, restaurants have been serving the curry with chicken or pork.
How to Make Japanese-Style Keema Curry
Keema Curry is also a popular dish among Japanese home cooks. Not only it tastes delicious, but it’s also a lot easier to make as compared to regular Japanese curry. The use of ground meat makes Keema Curry a breezy affair when you’re in a hurry. Here are the 3 simple steps: In India, Keema is usually served with basmati rice, paratha or roti, chapati, and naan, but Japanese-style Keema Curry is served with (short-grain) steamed rice. I like to serve it with a fried egg or halved boiled egg on top, which adds a nice creamy texture to the curry.
Difference Between Keema Curry and Dry Curry
If you’re familiar with Japanese “Dry Curry”, or ドライカレー, you may wonder about the differences between Keema Curry and Dry Curry. Both dishes look extremely similar but here are how they differ: Keema Curry
Originated in India Use ground meat (mutton, especially in Indian restaurants) Can be soupy (more broth)
Dry Curry
Originated in Japan (it’s a home-style dish) Almost no soup or sauce Curry Fried Rice or Curry Pilaf is also considered Dry Curry variety.
Other Delicious Rice Recipes
Arroz a la Cubana Taco Rice
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