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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, summer vegetable curry with chicken and canned tomatoes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

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

So that’s going to wrap this up with this exceptional food summer vegetable curry with chicken and canned tomatoes recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!