Savory, sweet and fragrant minced meat braised with spices until tender and flavorful. Serve this curry minced meat over rice, bread, noodles or other choice of carbs alongside leafy vegetables!
Notes and ingredients for curry minced meat
Curry powder – Can be store bought or self-made curry powder. With homemade curry powder you can control the level of spiciness and saltiness, as well as customize to your taste. I use either Japanese or Indian curry powder, which have different flavor profiles.
Shimeji mushrooms (optional) – These enhance the dish wonderfully and have a great chewy, tender texture, but can be replaced with a similar style mushroom, such as Shiitake, oyster, etc.
Mix of vegetables – Any firm vegetables or vegetables ideal for stews/braising, such as carrots, celery, potatoes, green peas, corn, bell peppers, etc.
Minced meat – Use ground turkey, pork or chicken; the photo depicted here features ground turkey.
Dry or wet curry minced meat? I have not seen the term “wet” curry thrown around, but rather Japanese dry curry (Keema curry) or simply Japanese curry, which is a much beloved, thick, rich sauce that is highly popular. This dish falls somewhere in between.
To turn this dish into a dry curry, omit the chicken stock, skip over simmering 20-minutes, and stir-fry the mushrooms and vegetables together instead of separately. Serve with a sunny-side up egg if desired!
Equipment
Dutch oven or pot
Curry Minced Meat
(No Ratings Yet)
Loading...Savory, sweet and fragrant minced meat braised with spices until tender and flavorful. Serve this curry minced meat over rice, bread, noodles or other choice of carbs alongside leafy vegetables!
Ingredients
- 1 lb. minced meat (turkey, pork or chicken)
- ¾ cup diced onions
- ¾ cup diced carrots (optional)
- ¾ cup diced celery
- 1 tsp grated ginger
- 1 tbsp. minced garlic
- 1 tbsp. soy sauce
- 1 tbsp. curry powder
- 1 tsp brown sugar (optional)
- ½ tsp paprika
- 1/3 cup shimeji mushrooms or similar mushrooms (optional)
- 1.25 cups chicken stock
- 1/2 tsp salt
- 1/4 tsp black pepper
- oil
Instructions
In a Dutch oven or pot over medium heat with oil, place ginger and garlic. Once sizzling add diced onions, carrots and celery. Cook until onions are translucent.
In a non-stick skillet over medium-high heat, partially cook minced meat, breaking into pieces. Discard any juices, fats and impurities that arise. Transfer meat to the Dutch oven or pot.
Add curry powder, sugar if using and paprika. Continue to cook the meat, breaking it up, while incorporating the spices.
Pour stock into the pot. Drop in shimeji mushrooms, salt and pepper.
Bring the pot to a boil and reduce to simmer. Simmer for 20 minutes.
Shut off the stove and remove the cover. Leave pot on the burner and allow remaining heat to thicken the pool of sauce under the meat.
Serve with choice of starch and leafy green vegetables.
Notes
For more heat season with chili powder or include diced chilis.
If using the same pot to cook meat and vegetables, combine steps 1 and 2. Cook the meat first and set it aside; cook the vegetables; and add back the meat when ready.
