カレー（キーマカレー）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし

Put rice and water in a rice cooker and let it soak for 30 minutes or more.

Add (A) to 1 and mix.
Add butter and cover.
Light the solid fuel and put the rice cooker on it.
Heat for 20-23 minutes until the fire goes out with a weight.
When the fire goes out, wrap it in a towel and let it steam for 10 minutes.
Flip it upside down.

Coarsely chop the onion.
Peel the skin of the carrot and chop it coarsely.

Heat a frying pan over low heat and add oil (not listed).
Add the onion and salt (for the onion) and fry.
Add carrots and minced chicken.
Cook over low-medium heat until the minced chicken is cooked through.
Add canned tomatoes and mix.
When it boils, reduce the heat to low and cover.
Heat for 10 minutes, stirring occasionally.
Turn off the heat and add the curry roux to dissolve.
Bring to a boil over low heat and cover.
Heat for 5 minutes, stirring occasionally.

Remove the rice bowl from the towel and mix the turmeric rice.
Spread turmeric rice on a plate.
Add keema curry.
Finished with pizza cheese.