Keema Curry is an Indian curry made of ground meat and minced vegetables. This type of curry started to appear in Japan in the 1950s and it’s been adapted to the Japanese taste and home-style cooking with Japanese curry roux.
Keema Curry (キーマカレー) is a traditional Indian curry dish made of ground meat, minced vegetables, and spices. In Japan, we have been enjoying this flavorful curry since the 1950s.
Today I’ll show you how to make quick and easy Japanese-style Keema Curry at home. 30 minutes is all your need! You can also swap out the meat for vegetarian/ vegan options.
What makes it Japanese-style? The spices are toned down, and other umami seasonings and curry roux are incorporated to suit the Japanese palate. For anyone who prefers milder heat, you’re going to love this curry!
Keema Curry In Japan
The first Keema Curry appeared in 1957 at a curry and coffee shop, Ajanta in Asagaya, Japan (currently located in Kojimachi). Since then Keema Curry has become a regular menu at Indian restaurants all over Japan.
Because of religious reasons, mutton is generally used in keema curry in India, but it was, and still is, difficult to obtain the meat in Japan. Therefore, the restaurants have been serving the curry with chicken or pork.
How to Make Japanese-Style Keema Curry
Keema Curry is also a popular dish among Japanese home-cooks. Not only it tastes delicious, but it’s also a lot easier to make as compared to the regular Japanese curry. The use of ground meat makes Keema Curry a breezy affair when you’re in a hurry. Here are the 3 simple steps:
- Chop vegetables into small pieces, similar to ground meat.
- Stir fry vegetables and meat first, add broth/water and curry powder, and simmer till ingredients are tender.
- Add Japanese curry roux and simmer for a few minutes.
In India, Keema is usually served with basmati rice, paratha or roti, chapati, and naan, but Japanese-style Keema Curry is served with (short-grain) steamed rice. I like to serve it with a fried egg or halved boiled egg on top, which adds a nice creamy texture to the curry.
Difference Between Keema Curry and Dry Curry
If you’re familiar with Japanese “Dry Curry”, or ドライカレー, you may wonder the differences between Keema Curry and Dry Curry. Both dishes look extremely similar but here are how they differ:
Keema Curry
- Originated in India
- Use ground meat (mutton, especially in Indian restaurants)
- Can be soupy (more broth)
Dry Curry
- Originated in Japan (it’s a home-style dish)
- Almost no soup or sauce
- Curry Fried Rice or Curry Pilaf are also considered Dry Curry variety.
Itadakimasu!
This flavorful curry makes a wonderful meal for a busy evening, and I hope you will give it a try. Enjoy!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Keema Curry
Ingredients
- 1 onion (7 oz, 200 g)
- 1 stalk celery (2 oz, 57 g)
- ½ carrot (3.5 oz, 100 g)
- 6 shiitake mushrooms (1.7 oz, 48 g; You can use dried shiitake mushrooms instead of fresh ones. If using dried shiitake mushrooms, soak them in 1 cup of water for 15 minutes. Squeeze the water out from the mushrooms and use this liquid in place of water)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 1 lb ground pork (You can also use beef or chicken; for vegan/vegetarian, use mushrooms, zucchini, eggplant, tofu, etc)
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
Seasonings
- 1 cup chicken broth (You can use vegetable stock for vegetarian/vegan)
- ½ cup water (or more)
- 1 tsp curry powder
- 1 Tbsp unsalted butter
- 2 cubes Japanese curry roux (Roughly 2 oz or 50 g. You can make homemade Japanese curry roux.)
- 1 Tbsp ketchup
- 1 Tbsp Tonkatsu sauce
Toppings
- 4 fried eggs (I always like to add, but optional)
Instructions
- Gather all the ingredients. Prepare steamed rice first, if you don't have any.
- Chop the onion finely. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Make about ¼ inch parallel cuts. Then slice the onion horizontally about ¼ inch parallel cuts.
- Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions are going to go flying around.
- Cut the celery into 4-inch pieces, then thin sticks, and mince them.
- Cut the carrot into 4-inch thin slabs, then thin sticks, and mince them.
- Remove the stem of shiitake mushrooms and slice them, and mince them.
- In a large skillet, heat oil over medium heat. Sauté the onion until translucent.
- Add ground pork and cook until no longer pink.
- Season with salt and pepper.
- Add celery, carrots, and shiitake mushrooms and mix well with the rest of the ingredients.
- Add chicken stock and water. Add more water, if necessary, so the cooking liquid covers the ingredients.
- Add curry powder and mix well. Cover and bring it to boil. Skim off the scum and foam on the surface with a fine-mesh skimmer as necessary. Reduce heat to medium-low heat and cook covered until the vegetables are tender, about 6-8 minutes.
- Add curry roux (one piece at a time!) and butter and let them dissolved completely. The curry will thicken as it's heated up. Adjust the thickness of the curry with water/broth. You can make it soupy if you prefer.
- Add ketchup and Tonkatsu sauce. Mix well and simmer for 3-5 minutes. If the sauce is too thick, add a small amount of water to adjust.
- Serve the Keema Curry over steamed rice and top with a fried egg, if you like.
To Store
- Keep in the airtight container for up to 2-3 days. This recipe freezes well, so make a large portion, divide it up, and freeze for up to a month.
Notes
Nutrition
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Editor’s Note: The post was originally published on January 4, 2011. The new images are added and the post is updated and republished in August 2020.
Hi Nami,
I was wondering if this recipe can cook in slow cooker. Thank you
Hi K Nguyen, Thank you very much for checking Nami’s recipe!
We have never tried using a slow cooker for this recipe before. But it may work with 4 hours on high.
Let us know how it goes!
This was really nice. Although based on Indian curries, the taste is in fact very different (the Japanese curry cubes have a very different flavor for those of us who are used to making and eating Indian cuisine – the spice mix is different and they are fruity). Well worth repeating.
Hi DJ! Thank you very much for trying this recipe and for your kind feedback!
We are glad to hear you enjoyed the Japanese Keema Curry!
Hi Nami
May i replace curry power with turmeric as my kids don’t like spicy food. Thanks!
Hi Eli, Thank you very much for trying Nami’s recipe.
Yes, you may replace curry powder with turmeric or garam masala, etc., as you like.
We hope this helps!
Hey nami, thanks for sharing all your recipes, because of you I’ve been cooking ao much of my own food and less takeaways these days.
I did have one question about your recipe, what kind of curry powder do you use?
Hi Nick, We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you!
Nami used S&B Curry Powder for this recipe.
https://www.amazon.com/dp/B0096BRED0?ref=exp_justonecookbook_dp_vv_d
We hope this helps! Thank you for trying many recipes!
Thanks!
Thank you for this quick and easy recipe, Nami! I cooked this tonight and my family loved it. The only change I made was to use garam masala instead of curry powder as (even though I was using mild curry roux) my kids don’t take to spicy food well. I froze the leftovers, and my son will be taking them to work next week for one of his meals – that shows how much he liked the curry!
Hi Shl, We are so glad to hear your family enjoyed this curry very much. Thank you for trying this recipe and for your kind feedback.
Oh my goodness, when I made this for my family one day, my mum doesn’t like a lot of spice, so this was perfect! This recipe is so delicious! I can’t wait to make it again. I always look forward to seeing your recipes! ^_^
Hi Megumi! We are so happy to hear your family enjoyed this curry. Thank you very much for trying this recipe and for your kind feedback!
Your recipe is excellent, it might one of my favourite because it’s very simple to prepare, perfect for food prep and also very budget friendly. (and it smells and tastes delicious!)
Hi Amélie,
Aww. You have no idea how much your kind words meant to us!
Thank you very much for trying this recipe and for your kind feedback.☺️
Recipe turned out perfectly! So comforting for lunch 🙂
Hi Michelle!
Thank you very much for trying this recipe and for your kind feedback!
We are glad to hear you enjoyed this recipe!
Thank you Nami. This recipe was another winner. Simple yet so delicious. I’ll be making this again and again. Thank you so much again 🙂
Hi Sandy,
Thank you so much for trying this recipe and for your kind feedback. We’re so glad to hear you enjoyed the Keema Curry!
I made this today and OMG!!! Divine!!! Thank you so much for another incredible recipe!
Hi Violetta! I’m so glad to hear that. Thank you for your kind feedback! 🙂
Delicious! Quick, easy and filling! I will definitely be adding this to the weekly menu. Can’t wait to try more recipes!
Hi A! Thank you so much for trying this recipe! I’m so happy to hear you enjoyed it. 🙂
The Keema Curry was delicious. I made it with ground turkey instead of pork — less fat and calories.
Hi Dall! Thanks so much for trying this recipe. I’m glad you enjoyed it! 🙂
Oh I haven’t made this recipe in a while, before it was a once a month meal that we really enjoyed, but just fell out of rotation for no reason. Today, I decided to make it again and basically I remember it, but around halfway I opened up the website just in case I forgot some seasonings. I was so shocked… like omg pregnancy brain is real, I did everything wrong and in the wrong order haha. And then I noticed no parmesan and I was stumped. That’s when I realized the recipe was changed. I still added the parmesan in the end as I think it just gives it an amazing flavor and sets it apart from the keema curries that we can buy at restaurants and convenience stores here. This is a great recipe, one of our favorite go to meals, the changes are subtle and I do understand some of them.
Hi Kornelia! I updated the pictures for this recipe, but I followed the same recipe and I did not make adjustment. Maybe my original recipe written in 2011 might have added Parmesan, but the recipe hasn’t been changed for YEARS… so maybe I removed it a long time ago? I do put cheese on Curry Doria though, but don’t add in Keema Curry anymore (if I added, which I forgot…). I update my recipes from time to time if I feel I need to, and if I do, I usually write what I changed at the end of the post (below the recipe card) so I (or readers) keep track. Thanks so much for your feedback!
Love this recipe! Very easy to make. It’s a great way to use up leftover veggies. Hubby approved, so this is a keeper. 🙂 Served the daikon and cucumber salad as a side.
Hi Diane! I’m so glad you and your husband liked the recipe and thank you for your kind feedback! With the salad on the side, it seemed like you had a great meal!
This comes just in time for the start of fall next week (by the meteorological calendar, and you can bet my fall decorations are coming out Sep 1) and my craving for more heavily spiced foods, and some leftover ground kurobuta I have in the freezer that needed a good use! I am so excited to try it. I have been super busy lately and need some quick prep meals. Curry is always great since you can make a few meals ahead. 🙂 Thanks for the recipe!
Hi Lion! Oh kurobuta for this! It’s going to taste awesome! I hope you enjoy the recipe! 🙂
Made this tonight. It was amazing,… So good I could’ve easily eaten the whole pan by myself. I will definitely make it again.
Hi Christine! LOL! I’m with you. It freezes well too. So it is great to make a lot and save it for later. 🙂 Thank you for trying this recipe and for your kind feedback!
I love your website. Thank you for the recipe. I can’t wait to try this with ground chicken. Can you clarify the amount of homemade curry roux to use? Would I use all the roux made from the homemade curry roux recipe?
Hi Jean! Sure, ground chicken will work. I haven’t made this particular recipe with my homemade curry roux (yet)… You only need 2 cubes out of the whole curry roux package, which means…1/4 of the whole package. So estimate using 1/4 of the roux first. It’s best to add slowly and see the consistency and taste. FYI, the homemade roux will never be thick like the store-bought curry roux (not so natural in a way). 🙂
Hi Nami. I made Keema curry with ground turkey for dinner and it was SO delicious. Hubby and I over ate because we just couldn’t stop eating. Since we like lots of sauce, I added more chicken broth and ended up using all the roux made from the homemade roux recipe. Thank you again for the recipe.
Hi Jean! Thank you so much for trying out this recipe with turkey. I’m so glad to hear that it worked out well. Thank you for your kind feedback. 🙂
Have you tried making this with crumbled tempeh instead of pork? I cook for a vegetarian, and I was wondering if that would work.
Hi Larry! No, I haven’t but I think it’d work. Hope you enjoy it! 🙂
Can I use ground beef instead of ground pork?
Hi Pauline! Sure! 🙂
Hi, Barb here again. I make Keema often in the Indian style. Must give it a try in Japanese style too.
Thanks for the recipe.
Barb
Hi Barbara! Japanese style is similar to the Japanese curry style as we use the roux. 😀 Hope you enjoy the recipe!
Looks tasty. Sounds like a dry version of the curry would be a good filling for kare pan.
Yes, this would be a great filling for Kare Pan! YUM!!
I can’t wait to try it with the family. Your Japanese chicken curry with homemade curry rue (gluten-free) is currently in my ice box! The entire family loves it. We made it with yams this time.
Hi Aimee! Wonderful! Hope you enjoy this recipe. It’s my go-to recipe when I have to make dinner quickly. So fast and delicious! Happy to hear you are making homemade GF curry roux too! 🙂
I used to buy Keema Curry at Muji!!! I loved it 😂!
Hi Meghan! Ohh the packaged one? I’ve never tried that. Good to know it’s delicious! 🙂
Hi Nami,
Just had this for dinner even though it’s the middle of summer! I made the roux from scratch your way but added a bit too much liquid to the curry bc roux said good for 3 or 4 cups of liquid. That was my error but it was fine in the end. I just let it cook down. It’s definitely a stick-to-your-ribs dish with the egg! Would be so comforting in winter, but I had to try the roux after I got clarification from you. Delicious! Thank you. Wish we could get delivery from the local Japanese store to try more recipes!
Hi Carmen! Thank you so much for trying this recipe! I’m so glad you enjoyed it. You know, in Japan, we have a saying that when it’s hot you eat spicy food… so curry is especially popular during humid summer days!
Thanks for trying this dish with homemade curry roux. Don’t use all the roux next time. Since this recipe requires a bit of roux (not the entire box), you really need like 2 tablespoons (ish) worth of homemade curry roux recipe for this dish (because we do not require 3-4 cups water in this recipe). Thank you again!
This was a smash hit! My housemates loved it and so did I because it only took 30 minutes to make. My housemate has been surprised because almost all of what I cook is Asian cuisine and has egg in/with it and she says she has never had it with dinner – but she likes it. I’ve also been cooking a lot of curry flavoured dishes recently and I’m just happy they haven’t got bored of it! Haha.
As always, thanks Nami!
御馳走様でした！
Hi Julia! I’m so so happy you liked this recipe! It’s actually one of my favorite quick menus that I often make at home. Thanks for trying this and for your kind feedback!!
Nice and easy recipe! Flavors can very a lot with different roux/Tonkatsu sauce but it’s always good. Been making it for years now (*´꒳`*)
Hi Albert! Indeed! It’s my go-to recipe when I’m too busy. 🙂 Thank you so much for trying this recipe for so many years! xoxo
Thank you for the recipe. Wow, it was really delicious. I used ground beef without the celery and it still turned out delicious. It tasted like it was from the restaurant.
Hi Yvonne! I’m so happy you liked this recipe. It’s one of my go to recipes! Thank you for your kind feedback!
Hi Nami! Do you think i could substitute lean ground turkey for ground pork? I loved Keema Curry when I was in Japan. Would like to try making it but hopefully make a healthier version.
Hi Carmela! Yes, you can do that. 🙂 I hoe you enjoy this recipe!
Nami,
Your Keema Curry recipe is delicious! I made it for dinner tonight and we loved it! We agreed that it was definitely on our “make again” list. Thank you for publishing so many great recipes. We are enjoying making our way through them.
Hi Gayle! Aww I’m so happy to hear that. Thank you for your kind feedback on this post. It’s fast and easy to make this dish, so it’s definitely our favorite frequent meal. 😀
Hi Nami,
I stumbled upon this easy curry recipe earlier this week when I was out of ideas on what to cook and i’ve already made it twice this week because it’s so good! I added more veggies (1-2 eggplant sauteed separately) and it still tasted good. Thank you for sharing!!
Hi Stella! I’m sooo happy to hear that you enjoyed this recipe. It’s easy too, which is why I make it often myself. 😀 Thanks so much for your kind feedback, Stella!
My whole family loved this recipe. In fact, my very picky kids will eat most of the recipes that I cook from you blog!
Hi Renee! I’m so happy to hear that! My kids love this too, and my son who normally eats very slow inhale this dish every time I cook. 😀 I’m glad your children enjoy my recipes. Thank you for your kind feedback! xo
I eat Japanese curry at least once a week, and this is by far the best curry recipe I have ever tried. Thanks for offering your culinary expertise!
Hi Wendell! So happy you liked this. This is one of my go to meal too, and I cook pretty often when I’m busy. However, I haven’t had a chance to update my photo… it doesn’t look so tasty with the yellow dining room light! xD Hope I can re-take pictures soon. Thanks for trusting my recipe (besides bad picture) and making it. You made my day!
Hi Nami, I just wanted to say thank you so much for sharing your incredible archive of tasty recipes and lovely stories about your family and experiences! I had been really intimidated to try cooking Japanese cuisicuisines then I came across your site and got inspired (and reassured). We actually felt confident enough to explore the local Marukai Marketplace, and came home and tried several of your recipes–the Curry Udon was an especial favorite, and just tried this recipe tonight (very tasty). The only issue I’ve run into is that I’m pretty averse to most seafood, and the combo of the fishy+seaweedy smell of the dashi, in particular, makes my tummy roil ;(. Is there a particular brand of dashi concentrate you might suggest that wouldn’t smell so strong? I feel like even with vegan/Kombu dashi that sea-smell would be present. Thanks!
Hi Tara! Thank you so much for your kind compliment! I’m so happy to hear you enjoyed my recipes.
About the dashi question you have, it’s hard to remove the fishy or sweed smell as it’s the main ingredient. You can dilute more, if you like.
Or there is actually another “dashi” that we use. I haven’t shared a specific recipe yet on my blog, but we use dried shiitake mushroom as a part of dashi (like how I used here). You can either increase that amount to add more “umami” in the food.
However, if you do not like the flavor, you can completely omit. I wouldn’t substitute with chicken/beef/vegetable stock though. They don’t really go well with Japanese traditional flavor (some works).
Hope I answered to your questions. Let me know if I can help you further! 🙂