Chef Ryuji KOGA’s keema curry recipe with Gurunavi

Until December, we welcome Japanese cuisine fans and chefs-to-be with a series of recipes from the Washoku area at Japan Expo 16th Impact last July.

Keema curry is a type of curry cooked with minced meat. To find out more recipes, visit our website every week: we’ll publish one or two more recipes every week until Christmas!        

• 200g curry stock
• 2 bell peppers
• 1 garlic
• 1 ginger
• 1 onion
• 1 carrot
• 500g minced meet
• 10g honey
• 75ml tomato juice
• 100ml white wine
• 5g curry powder
• 500g ginger stock
• 300g rice

Garnish

• Carrot
• Kidney bean
• Yellow and red bell peppers

1- Sauté the minced garlic and ginger slowly first and then add minced onion and carrot, and sauté them together.  Add curry powder and honey for flavor.

2- In a separate pan, prepare the ginger stock (add ginger and vegetable bits in to the water and boil it for 20min).

3- Sauté the minced meat in a pan and add it to step 1.

4- Also, sauté the minced bell peppers in a pan and add it to 1.

5- Add white wine and burn off the alcohol, and add tomato juice to 1.

6- Mix the ginger stock and cook it for 15min. Turn off the gas while putting the curry stock in and then turn the gas back on and cook it for 20min.

• Sauté the minced meat quickly over high heat.
• Turn off the gas while adding the curry stock.

Enjoy! And tell us what it was like in the comments when you try it.

See you next week for new recipes! And if you want a reminder about hiyashi chûka, it's right here.

After graduating from culinary school, Ryuji KOGA worked at Joel Robuchon’s restaurant in Tokyo for 3 years and then moved to France. He worked at a few gourmet restaurants in the provinces and also in French restaurants in Paris, including 3 star restaurants. He's working at Le Cinq in Paris.