Step-by-Step Guide to Prepare Tasty Summer Vegetable Curry with Chicken and Canned Tomatoes

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Summer Vegetable Curry with Chicken and Canned Tomatoes. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes Recipe.

You can have Summer Vegetable Curry with Chicken and Canned Tomatoes using 17 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Summer Vegetable Curry with Chicken and Canned Tomatoes

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

Summer Vegetable Curry with Chicken and Canned Tomatoes step by step

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..