Keema Curry

Typically 3x the amount for meal prep and sharing with bby. Recipe source




  1. Gather all the ingredients. Prepare steamed rice first, if you don't have any.
  2. Chop the onion finely. Mince celery, carrots, mushrooms.
  3. In a large skillet, heat oil over medium heat. Sauté the onion until translucent.
  4. Add ground pork and cook until no longer pink. Season with salt and pepper.
  5. Add celery, carrots, and shiitake mushrooms and mix well with the rest of the ingredients.
  6. Add chicken stock and water. Add more water, if necessary, so the cooking liquid covers the ingredients.
  7. Add curry powder and mix well. Cover and bring it to boil. Skim off the scum and foam on the surface with a fine-mesh skimmer as necessary. Reduce heat to medium-low heat and cook covered until the vegetables are tender, about 6-8 minutes.
  8. Add curry roux (one piece at a time!) and butter and let them dissolved completely. The curry will thicken as it's heated up.
  9. Add ketchup and Tonkatsu sauce. Mix well and simmer for 3-5 minutes.