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

Before you jump to Summer Vegetable Curry with Chicken and Canned Tomatoes recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

You already are aware that you should have a healthy heart. Here’s something for you to think about: if your heart is not healthy then the rest of your body won’t be either. You already know that getting regular exercise and leading a healthy lifestyle both factor heavily into the overall health of your heart. However, are you aware that there are several foods that have been discovered to help you improve your heart health? Keep reading to discover which foods are great for your heart.

Fish is perhaps the healthiest food you can consume. You’re probably already aware of this since your physician has advised you to consume some fish twice or thrice each week. This is particularly true for those whose hearts aren’t healthy or doing well. Fact: Fish contains lots of Omega 3’s which work to process cholesterol and transform it into healthy energy. Try consuming fish in at least two meals during each week.

There are many foods that you can include in your diet that will be beneficial for your body. The truth is that everything that we’ve discussed here can help your body in lots of different ways. They are essentially great, though, for promoting a healthy heart. Try to begin eating these foods daily. Your heart is going to be so much heartier if you do!

We hope you got insight from reading it, now let’s go back to summer vegetable curry with chicken and canned tomatoes recipe. To make summer vegetable curry with chicken and canned tomatoes you only need 17 ingredients and 15 steps. Here is how you achieve it.

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

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