This curry contains less liquid than basic Japanese curry and is called dry curry. It's similar to Keema curry. Dry curry is often served on steamed rice.
Yield: 4 serving
- 1/2 lb ground pork or beef
- 1 inch ginger root, minced
- 1 clove garlic, minced
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 2 small green bell pepper, seeds removed and finely chopped
- 1 Tbsp vegetable oil
- 1-2 Tbsp curry powder *adjust spiciness to your preferences
- 3 Tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 1/2 cup chicken broth
- 1 Tbsp butter
- 4 cup steamed rice
- Heat oil in a large skillet and fry ginger, garlic, and onion until transparent on medium heat.
- Add meat and fry until color changes.
- Further, add carrot and green bell pepper in the skillet.
- Sprinkle curry powder over the ingredients and stir-fry until well mixed.
- Pour chicken broth in the skillet and add ketchup and Worcestershire sauce.
- Simmer on low heat until the liquid is almost gone.
Add butter and stir well.
- Serve dry curry over steamed rice.