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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, summer vegetable curry with chicken and canned tomatoes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we must prepare a few ingredients. You can cook summer vegetable curry with chicken and canned tomatoes using 17 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
  1. Get 400 grams Chicken thighs
  2. Prepare 1 can Canned tomatoes
  3. Get 1 Long eggplant (Japanese variety)
  4. Take 2 Onions
  5. Make ready 3 Potatoes
  6. Get 1 Carrot
  7. Take 1 bag Brown beech mushroom (buna-shimeji)
  8. Make ready 6 Okra
  9. Get 1 box Vermont Curry Sauce Mix Medium Hot (curry roux)
  10. Take 1000 ml Water
  11. Make ready 1 Tbsp Olive oil (for sautéing)
  12. Make ready Secret ingredients:
  13. Get 100 ml Milk
  14. Prepare 1 Tbsp Honey
  15. Prepare 1 tsp Instant coffee
  16. Get 1 tsp Japanese Worcestershire sauce
  17. Make ready 1 tsp Curry powder (for fragrance)
Instructions 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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