Summer Vegetable Curry with Chicken and Canned Tomatoes
Summer Vegetable Curry with Chicken and Canned Tomatoes

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, summer vegetable curry with chicken and canned tomatoes. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have summer vegetable curry with chicken and canned tomatoes using 17 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
  1. Get 400 grams Chicken thighs
  2. Make ready 1 can Canned tomatoes
  3. Prepare 1 Long eggplant (Japanese variety)
  4. Prepare 2 Onions
  5. Get 3 Potatoes
  6. Make ready 1 Carrot
  7. Prepare 1 bag Brown beech mushroom (buna-shimeji)
  8. Prepare 6 Okra
  9. Take 1 box Vermont Curry Sauce Mix Medium Hot (curry roux)
  10. Prepare 1000 ml Water
  11. Take 1 Tbsp Olive oil (for sautéing)
  12. Get Secret ingredients:
  13. Make ready 100 ml Milk
  14. Make ready 1 Tbsp Honey
  15. Take 1 tsp Instant coffee
  16. Make ready 1 tsp Japanese Worcestershire sauce
  17. Prepare 1 tsp Curry powder (for fragrance)
Steps to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
  1. Here are the ingredients of a summer vegetable curry.
  2. Cut the eggplant into small pieces and soak in water.
  3. Cut onions, potatoes and carrot into small pieces. Shred the mushrooms.
  4. Microwave the okra for a minute and cut into small pieces.
  5. Cut chicken thighs into small pieces and sauté in olive oil.
  6. Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and sauté.
  7. After sautéing it for a while, add the eggplant pieces soaking in water and give a quick stir. Add water and cover. Cook for 10 minutes over medium heat.
  8. Remove scum from the surface.
  9. Cook for an additional 5 minutes over low heat.
  10. Add canned tomatoes to the pot in Step 9 and give a quick stir.
  11. Remove from heat and add the curry roux. Simmer for 10 minutes over low heat and then add milk.
  12. Add honey, instant coffee, and Japanese Worcestershire sauce. Give a quick stir.
  13. Add curry powder for fragrance.
  14. At the end, add the microwaved okra. Make sure that Steps 9 through 14 should be done over low heat.
  15. Serve with rice.

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