Summer Vegetable Curry with Chicken and Canned Tomatoes
Summer Vegetable Curry with Chicken and Canned Tomatoes

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, summer vegetable curry with chicken and canned tomatoes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken breast - You can use chicken thighs instead, but these tend to have a higher fat content. You can use coconut milk too. Plum tomatoes - Good quality plum tomatoes are always preferable Add a portion of vegetables to this easy chicken curry by throwing in some chopped spinach a few. CHICKEN VEGETABLE WITH TOMATO SAUCE, Chicken Tomato Stew, Chicken Vegetable Curry, in this video of chicken vegetable curry, Mairaz Kitchen shows you how to.

Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Summer Vegetable Curry with Chicken and Canned Tomatoes is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready 1 can Canned tomatoes
  3. Take 1 Long eggplant (Japanese variety)
  4. Prepare 2 Onions
  5. Get 3 Potatoes
  6. Make ready 1 Carrot
  7. Make ready 1 bag Brown beech mushroom (buna-shimeji)
  8. Prepare 6 Okra
  9. Take 1 box Vermont Curry Sauce Mix Medium Hot (curry roux)
  10. Take 1000 ml Water
  11. Get 1 Tbsp Olive oil (for sautéing)
  12. Prepare Secret ingredients:
  13. Make ready 100 ml Milk
  14. Make ready 1 Tbsp Honey
  15. Make ready 1 tsp Instant coffee
  16. Make ready 1 tsp Japanese Worcestershire sauce
  17. Make ready 1 tsp Curry powder (for fragrance)

Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken. HS: You can use a store-bought green curry paste here, or make your own.

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.

Let the chicken simmer until cooked through and the sauce begins to thicken. HS: You can use a store-bought green curry paste here, or make your own. Spicy Coconut Chicken and Vegetable CurryTEAFORTURMERIC. Tomato Chicken Curry Recipe is a chicken curry made with lots of tomatoes and onions. It is a gravy recipe with a spicy touch of black pepper to the chicken.

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