Keema Curry and Chapatis

Keema Curry and Chapatis

A classic Indian dish with a recipe for the chapatis to serve on the side.

Cooking time
60 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

300 g (2/3 lb.)

1 bulb

1 clove

1 clove

1-1/2 Tbsp

1/4 cup

1 Tbsp

as needed

(A)Curry sauce

100 ml (a little less than 1/2 cup)

1 Tbsp

1 tsp

a dash

a dash

1 Tbsp

1 leaf

1 whole pepper


1 cup

1/2 cup

2 tsp

1/3 cup


  1. Mince the onion and grate the garlic and ginger.
  2. Heat the oil in a fry pan and saute the onion until golden brown.
  3. Add the meat to the onions. When the meat browns, add the curry powder, garlic and ginger, then continue to saute. When fragrant, add in the ingredients from (A) and enough water to cover all ingredients.
  4. Add the green peas, then heat over low heat for 30 minutes until the water is reduced and the curry is done.
  5. For the chapatis, mix together the whole wheat and cake flour, then add water a little at a time until the dough holds its shape. Knead, then add oil and knead once again. 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 round pieces. Roll each piece 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.
  6. In a stick-resistant frying pan, cook the dough piece by piece until both sides are lightly browned, then butter one side.
  7. Serve 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.


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