Steps to Prepare Homemade Summer Vegetable Curry with Chicken and Canned Tomatoes

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, summer vegetable curry with chicken and canned tomatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to 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. Make ready 400 grams Chicken thighs
2. Make ready 1 can Canned tomatoes
3. Make ready 1 Long eggplant (Japanese variety)
4. Prepare 2 Onions
5. Prepare 3 Potatoes
6. Get 1 Carrot
7. Make ready 1 bag Brown beech mushroom (buna-shimeji)
8. Make ready 6 Okra
9. Prepare 1 box Vermont Curry Sauce Mix Medium Hot (curry roux)
10. Take 1000 ml Water
11. Take 1 Tbsp Olive oil (for sautéing)
12. Make ready Secret ingredients:
13. Get 100 ml Milk
14. Prepare 1 Tbsp Honey
15. Get 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 is going to wrap it up for this special food summer vegetable curry with chicken and canned tomatoes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!