Summer Vegetable Curry with Chicken and Canned Tomatoes Recipe

Name: Summer Vegetable Curry with Chicken and Canned Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 sauteing); 100 ml Milk; 1 Tbsp Honey; 1 tsp Instant coffee; 1 tsp Japanese Worcestershire sauce; 1 tsp Curry powder (for fragrance)

Servings: persons

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 sauteing)
100 ml Milk
1 Tbsp Honey
1 tsp Instant coffee
1 tsp Japanese Worcestershire sauce
1 tsp Curry powder (for fragrance)

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.
4
Shred the mushrooms.
5
Microwave the okra for a minute and cut into small pieces.
6
Cut chicken thighs into small pieces and saute in olive oil.
7
Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and saute.
8
After sauteing it for a while, add the eggplant pieces soaking in water and give a quick stir.
9
Add water and cover.
10
Cook for 10 minutes over medium heat.
11
Remove scum from the surface.
12
Cook for an additional 5 minutes over low heat.
13
Add canned tomatoes to the pot in Step 9 and give a quick stir.
14
Remove from heat and add the curry roux.
15
Simmer for 10 minutes over low heat and then add milk.
16
Add honey, instant coffee, and Japanese Worcestershire sauce.
17
Give a quick stir.
18
Add curry powder for fragrance.
19
At the end, add the microwaved okra.
20
Make sure that Steps 9 through 14 should be done over low heat.
21
Serve with rice.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 grams Chicken thighs, 1 can Canned tomatoes, 1 Long eggplant (Japanese variety), 2 Onions, and more.

Yes, Summer Vegetable Curry with Chicken and Canned Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Curry with Chicken and Canned Tomatoes

How did you like this recipe?

Frequently Asked Questions