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Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, summer vegetable curry with chicken and canned tomatoes. It is one of my favorites food recipes. This time, 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 foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I’ve loved my whole life. They are fine and they look fantastic.

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. For the rest, I used ingredients I had around the house.

To begin with this recipe, we have to 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 cook it.

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

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

The Best Chicken Breast And Canned Tomatoes Recipes on Yummly Stovetop Chicken Parm With Herby Angel Hair, Canned Tomato Salsa, Canned Tomato Bruschetta.. 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.

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. Your mouth will be watering while it cooks, and you will be so excited to dig in. I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana Directions In a large pot over medium heat, add ¼ cup of olive oil and the onions.

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