So you may be making ready Vegetable-Packed Keema Curry recipes for your family but this tips may be helpful.
Never cook this stuff in an Air Fryer
In the previous few years, Air Fryers have grow to be very talked-about as well as an essential kitchen equipment. Primarily an amped-up countertop convection oven, it's fairly frequently really useful by cooking consultants to prepare frozen meals, bake cookies, and even fry bacon, rooster and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has a lot less fats. This cooking methodology might also minimize down on some of the other dangerous effects of oil frying.


Vegetable-Packed Keema Curry
Vegetable-Packed Keema Curry

Before you jump to Vegetable-Packed Keema Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

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We hope you got benefit from reading it, now let’s go back to vegetable-packed keema curry recipe. To cook vegetable-packed keema curry you need 24 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vegetable-Packed Keema Curry:
  1. Take Ground chicken:
  2. Provide 200 grams Minced Chicken breast
  3. Get 1 tbsp ―Olive Oil
  4. Take 1/2 tsp ―Cumin Seeds
  5. Use 1/2 tsp ―Garlic (tubed)
  6. Get 1/2 tsp ―Ginger (tubed)
  7. You need 1 bit of each ―Salt, White pepper
  8. Get Assorted Vegetables:
  9. Provide 2 medium Onion
  10. Provide 1 Carrot
  11. You need 2 Celery stalk
  12. Get 2 tbsp Olive Oil
  13. Get 1 tsp Salt
  14. Prepare 1 can Canned Diced Tomatoes
  15. Use 150 ml White wine
  16. You need 150 ml Water
  17. Prepare Spices:
  18. Get 1 1/2 tbsp ★ Curry powder
  19. Get 1 （I used "Mixed Spices"
  20. Get 2/3 tbsp ★ Turmeric
  21. Take 1 tbsp ★ Powdered paprika
  22. You need 1 tbsp ★ Sugar
  23. Prepare 1 tsp ★ Salt
  24. Get 1 tbsp ★ Miso
Steps to make Vegetable-Packed Keema Curry:
  1. Boil the canned diced tomatoes to about half its original amount while stirring occasionally.
  2. Finely chop all of the vegetables. If the celery has leaves, then finely chop and use them.
  3. Add olive oil and cumin seeds to a frying pan, heat over low until aromatic, and add garlic and ginger until aromatic.
  4. Turn the heat to high and add ground chicken, season with salt and pepper, saute until it browns. Temporarily transfer to a plate.
  5. Add olive oil to the frying pan you used to saute the ground chicken, and saute the onions, carrots, celery, and salt until about 1/3 of its original amount. It takes about 20 minutes over medium heat.
  6. Turn off the heat for a moment, return the ground chicken to the pan, heat over medium, saute a little, add the diced tomatoes, white wine, water and the ★ spices, and mix well.
  7. Turn to a low heat after bringing to a boil, and simmer for 30 minutes.
  8. I garnished the curry with cherry tomatoes and parsley. Done!

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