Summer Vegetable Curry with Chicken and Canned Tomatoes

Name: Summer Vegetable Curry with Chicken and Canned Tomatoes
Yield: 12 servings
Cuisine: American
Ingredients: 400 grams Chicken thighs; 1 can Canned tomatoes; 1 Long eggplant (Japanese variety); 2 Onions; 3 Potatoes; 1 Carrot; 1 bag Brown beech mushroom (buna-shimeji); 6 Okra; 1 box Vermont Curry Sauce Mix Medium Hot (curry roux); 1000 ml Water; 1 Tbsp Olive oil (for sautéing); 100 ml Milk; 1 Tbsp Honey; 1 tsp Instant coffee; 1 tsp Japanese Worcestershire sauce; 1 tsp Curry powder (for fragrance)

cookpad.japan @cookpad_jp

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.

I microwave the okra for 1 minute and add them at the end.
Bring out the acidity of the curry by adding canned tomatoes.
My secret ingredients are milk, honey, instant coffee, and Japanese Worcestershire sauce. I add curry powder for fragrance. For 12 servings.

(Recipe by Takashi mama)

cookpad.japan @cookpad_jp

(Recipe by Takashi mama)

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Ingredients

12 servings

400 gramsChicken thighs
1 canCanned tomatoes
1Long eggplant (Japanese variety)
2Onions
3Potatoes
1Carrot
1bag Brown beech mushroom (buna-shimeji)
6Okra
1box Vermont Curry Sauce Mix Medium Hot (curry roux)
1000 mlWater
1 TbspOlive oil (for sautéing)
Secret ingredients:
100 mlMilk
1 TbspHoney
1 tspInstant coffee
1 tspJapanese Worcestershire sauce
1 tspCurry powder (for fragrance)

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Steps

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.