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Summer Vegetable Curry With Chicken And Canned Tomatoes Recipe

Summer Vegetable Curry with Chicken and Canned Tomatoes Recipe
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Category : Dinner
Serving : 12
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Prepare the ingredients before making Summer Vegetable Curry with Chicken and Canned Tomatoes in your home. Then, follow these steps below to serve Summer Vegetable Curry with Chicken and Canned Tomatoes for your family or friends.

Ingredients: Summer Vegetable Curry with Chicken and Canned Tomatoes

  • 400 grams Chicken thighs
  • 1 can Canned tomatoes
  • 1 Long eggplant (Japanese variety)
  • 2 Onions
  • 3 Potatoes
  • 1 Carrot
  • 1 bag Brown beech mushroom (buna-shimeji)
  • 6 Okra
  • 1 box Vermont Curry Sauce Mix Medium Hot (curry roux)
  • 1000 ml Water
  • 1 Tbsp Olive oil (for sautéing)
  • Secret ingredients:
  • 100 ml Milk
  • 1 Tbsp Honey
  • 1 tsp Instant coffee
  • 1 tsp Japanese Worcestershire sauce
  • 1 tsp Curry powder (for fragrance)

How to Make Summer Vegetable Curry with Chicken and Canned Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Summer Vegetable Curry with Chicken and Canned Tomatoes in your home by yourself.

    Step 1
  • Here are the ingredients of a summer vegetable curry.
  • Step 2
  • Cut the eggplant into small pieces and soak in water.
  • Step 3
  • Cut onions, potatoes and carrot into small pieces. Shred the mushrooms.
  • Step 4
  • Microwave the okra for a minute and cut into small pieces.
  • Step 5
  • Cut chicken thighs into small pieces and sauté in olive oil.
  • Step 6
  • Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and sauté.
  • Step 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.
  • Step 8
  • Remove scum from the surface.
  • Step 9
  • Cook for an additional 5 minutes over low heat.
  • Step 10
  • Add canned tomatoes to the pot in Step 9 and give a quick stir.
  • Step 11
  • Remove from heat and add the curry roux. Simmer for 10 minutes over low heat and then add milk.
  • Step 12
  • Add honey, instant coffee, and Japanese Worcestershire sauce. Give a quick stir.
  • Step 13
  • Add curry powder for fragrance.
  • Step 14
  • At the end, add the microwaved okra. Make sure that Steps 9 through 14 should be done over low heat.
  • Step 15
  • Serve with rice.
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