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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious and comforting Japanese curry made with bell peppers, onions, potatoes, carrots, and chicken keema.
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Chop the bell peppers, onions, potato, and carrots into small pieces.
In a pot, sauté the onions until they are translucent.
Add the chicken keema and cook until browned.
Add the chopped vegetables and stir well.
Pour in enough water to cover the ingredients and bring to a boil.
Reduce the heat and let it simmer until the vegetables are tender.
Adjust the water to achieve your desired consistency.
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Feel free to add other vegetables like peas or corn for extra flavor.
Serve the curry with rice or bread for a complete meal.
Can I use other types of meat?
Yes, you can substitute chicken keema with beef or pork keema.
Is this recipe spicy?
Japanese curry is generally mild, but you can add spices to increase the heat.
Can I make this curry vegetarian?
Yes, you can replace the chicken keema with tofu or omit it entirely.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
What can I serve with Japanese curry?
It is commonly served with rice or bread.
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