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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, summer vegetable curry with chicken and canned tomatoes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Summer Vegetable Curry with Chicken and Canned Tomatoes is something which I’ve loved my whole life.

To begin with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
  1. Get Chicken thighs
  2. Get Canned tomatoes
  3. Take Long eggplant (Japanese variety)
  4. Make ready Onions
  5. Prepare Potatoes
  6. Prepare Carrot
  7. Take bag Brown beech mushroom (buna-shimeji)
  8. Make ready Okra
  9. Take box Vermont Curry Sauce Mix Medium Hot (curry roux)
  10. Get Water
  11. Get Olive oil (for sautéing)
  12. Make ready Secret ingredients:
  13. Take Milk
  14. Take Honey
  15. Get Instant coffee
  16. Take Japanese Worcestershire sauce
  17. Get 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 it up with this exceptional food summer vegetable curry with chicken and canned tomatoes recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!