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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, summer vegetable curry with chicken and canned tomatoes. One of my favorites food recipes. This time, I am going to 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 foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular 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 it.

The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
  1. Take Chicken thighs
  2. Take Canned tomatoes
  3. Prepare Long eggplant (Japanese variety)
  4. Prepare Onions
  5. Get Potatoes
  6. Make ready 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. Take Water
  11. Make ready Olive oil (for sautéing)
  12. Take Secret ingredients:
  13. Prepare Milk
  14. Get Honey
  15. Take Instant coffee
  16. Get Japanese Worcestershire sauce
  17. Take 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 is 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 am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!