Easy Way to Make Super Quick Summer Vegetable Curry with Chicken and Canned Tomatoes

By Easy Recipes 01 January 2020
Easy Way to Make Super Quick Summer Vegetable Curry with Chicken and Canned Tomatoes
Easy Way to Make Super Quick Summer Vegetable Curry with Chicken and Canned Tomatoes

Summer Vegetable Curry with Chicken and Canned Tomatoes Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Summer Vegetable Curry with Chicken and Canned Tomatoes” recipe we have found so far. This will be really delicious.

Ingredients of Summer Vegetable Curry with Chicken and Canned Tomatoes

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

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