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

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