Easiest Way to Make Ultimate Summer Vegetable Curry with Chicken and Canned Tomatoes

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, summer vegetable curry with chicken and canned tomatoes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Summer Vegetable Curry with Chicken and Canned Tomatoes is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first 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 can achieve it.

The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:

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

So that’s going to wrap it up for this special food summer vegetable curry with chicken and canned tomatoes recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!