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Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, summer vegetable curry with chicken and canned tomatoes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Summer Vegetable Curry with Chicken and Canned Tomatoes is something which I have loved my whole life.

Great recipe for Summer Vegetable Curry with Chicken and Canned Tomatoes. 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.

To begin with this recipe, we must first prepare a few components. You can have summer vegetable curry with chicken and canned tomatoes using 17 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:

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

It's a rich and creamy curry with just a tiny bit of spice, which could easily be left out to make a lovely mild healthy chicken curry. Add the stock (or diced tomatoes) and chopped cilantro and bring to a simmer. This Mixed Vegetable Chicken Curry is mildly spiced and the coconut milk gives that creamy texture to the curry. The fragrance from the spices, onions, and tomatoes masala base, makes a perfect family meal.

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.

Your mouth will be watering while it cooks, and you will be so excited to dig in. Cook the chicken in the onion-curry mixture until golden on all sides. I posted a sneak peek of it to my Instagram story last week and immediately received a flurry of messages requesting the recipe. You must adore fresh tomatoes and easy skillet meals as much as I do. I knew we were virtual friends for a reason!

So that is going to wrap it up for this exceptional food summer vegetable curry with chicken and canned tomatoes recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!