Classic Indian Keema Curry & Chapatis Recipe

Authentic Indian ground meat curry infused with soy sauce, paired with traditional Indian flatbread

Cooking time

60min

Calories

386kcal

Sodium

394mg

Nutrition facts are for one serving.

Ingredients(Servings: 4)

Directions

Mince the onion and grate the garlic and ginger.
Heat the olive oil in a fry pan and saute the onion until golden brown.
Add the meat to the onions (2). Once the meat is browned, add the curry powder, garlic and ginger, and continue to saute. When the mixture becomes fragrant, add in (A) and enough water to cover all ingredients.
Add the green peas, cook over low heat for about 30 minutes until boiled down to prepare the stewed curry.
To prepare the chapatis, mix together the whole wheat and cake flours, then add water a little at a time until the dough holds its shape. Knead, then add the olive oil and knead further. Cover the dough with a clean linen or cotton kitchen towel and set aside for at least 10 minutes. Knead again, then divide the dough into 8 balls. Roll each one into a flat circle about 10 to 12 cm (5-6 in.) in diameter with a rolling pin, adding flour if the dough begins to stick.
In a stick-resistant fry pan, cook the dough piece by piece until both sides are lightly browned, then butter one side.
Serve the curry with the chapatis.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.