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Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how 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 bit unique. This will be really delicious.

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Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin 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.

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

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

Add the onions and cook until golden. Add the garlic and ginger and cook another minute, stirring the whole time. Stir in the tomato paste, garam masala, cumin and salt. Meanwhile, cook the basmati rice following pack instructions.

Instructions 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.

Stir in the tomato paste, garam masala, cumin and salt. Meanwhile, cook the basmati rice following pack instructions. Try this chicken and vegetable balti for a healthy curry that is quick and easy to prepare. Add the stock (or diced tomatoes) and chopped cilantro and bring to a simmer. Combine chicken and tomatoes in tasty traybakes, casseroles and curries.

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