Curry with Summer Veggies

Name: Curry with Summer Veggies
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 200 g chicken thigh (about 0.4 pounds); 2 eggplants; 2 green peppers; 1 large tomato; 1 onion; 1 bunch mushrooms; half a box Japanese curry mix

mocomocodriveinn @cook_2532940

Let's kick the heat away with spicy summer curry!

mocomocodriveinn @cook_2532940

Let's kick the heat away with spicy summer curry!

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Ingredients

30 mins

3 servings

200 gchicken thigh (about 0.4 pounds)
2eggplants
2green peppers
1large tomato
1onion
1 bunchmushrooms
half a boxJapanese curry mix

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Steps

30 mins

1

Cut chicken and vegetables into bite-size pieces. Soak egg plants in water for at least 5-10 min. to remove harshness. Break off mushrooms into smaller pieces. Slice onions.
2

In a frying pan, add 1 Table spoon of olive oil and fry sliced onions until golden brown. Add chicken and cook until golden brown.
3

Add 1 more olive oil and vegetables into the pan and fry altogether quickly. Cover and simmer for 5 min. until egg plants are softened.
4

Add water as per the instructions on the curry mix box (about 2 cups) and bring it to boil.
5

Skim off the scum and fat. Lower the heat to medium. Cover and cook for 5 min.
6

Turn the heat off, break the curry mix into smaller cubes and add them into the pan. Mix slowly until the curry mix is well blended.
7

Notes: My recommendations for the curry mix are "KOKUMARO" and "JAVA CURRY." Sometimes it tastes really good when you mix two to three different brands and create your own mix! :) As for vegetables, okra and asparagus would taste great as well.
8

Just FYI: Here's an example of a beautiful way to present your curry. (Not mine, but a curry restaurant's near my place. They make really great curry...)