Steps to Make Any-night-of-the-week Summer Vegetable Curry with Chicken and Canned Tomatoes
Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a special dish, Simple Way to Make Perfect Summer Vegetable Curry with Chicken and Canned Tomatoes. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Summer Vegetable Curry with Chicken and Canned Tomatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Summer Vegetable Curry with Chicken and Canned Tomatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Summer Vegetable Curry with Chicken and Canned Tomatoes is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must 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 that.
I found some nice, long eggplants at the supermarket, which inspired me to make this summer vegetable curry. I also bought okra and mushrooms for this. For the rest, I used ingredients I had around the house. I microwave the okra for 1 minute and add them at the end. Bring out the acidity of the curry by adding canned tomatoes. My secret ingredients are milk, honey, instant coffee, and Japanese Worcestershire sauce. I add curry powder for fragrance. For 12 servings. (Recipe by Takashi mama)
Ingredients and spices that need to be Make ready to make 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)
Steps to make to make Summer Vegetable Curry with Chicken and Canned Tomatoes
- Here are the ingredients of a summer vegetable curry.
- Cut the eggplant into small pieces and soak in water.
- Cut onions, potatoes and carrot into small pieces. Shred the mushrooms.
- Microwave the okra for a minute and cut into small pieces.
- Cut chicken thighs into small pieces and sauté in olive oil.
- Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and sauté.
- 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.
- Remove scum from the surface.
- Cook for an additional 5 minutes over low heat.
- Add canned tomatoes to the pot in Step 9 and give a quick stir.
- Remove from heat and add the curry roux. Simmer for 10 minutes over low heat and then add milk.
- Add honey, instant coffee, and Japanese Worcestershire sauce. Give a quick stir.
- Add curry powder for fragrance.
- At the end, add the microwaved okra. Make sure that Steps 9 through 14 should be done over low heat.
- Serve with rice.
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So that is going to wrap it up for this special food Step-by-Step Guide to Prepare Quick Summer Vegetable Curry with Chicken and Canned Tomatoes. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!