Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, summer vegetable curry with chicken and canned tomatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Summer Vegetable Curry with Chicken and Canned Tomatoes is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Summer Vegetable Curry with Chicken and Canned Tomatoes is something that I’ve loved my whole life. They are nice and they look fantastic.
Chicken breast - You can use chicken thighs instead, but these tend to have a higher fat content. You can use coconut milk too. Plum tomatoes - Good quality plum tomatoes are always preferable Add a portion of vegetables to this easy chicken curry by throwing in some chopped spinach a few.
To begin with this recipe, we must first prepare a few components. You can cook summer vegetable curry with chicken and canned tomatoes using 17 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
- Take 400 grams Chicken thighs
- Take 1 can Canned tomatoes
- Get 1 Long eggplant (Japanese variety)
- Make ready 2 Onions
- Make ready 3 Potatoes
- Take 1 Carrot
- Prepare 1 bag Brown beech mushroom (buna-shimeji)
- Take 6 Okra
- Take 1 box Vermont Curry Sauce Mix Medium Hot (curry roux)
- Get 1000 ml Water
- Take 1 Tbsp Olive oil (for sautéing)
- Prepare Secret ingredients:
- Prepare 100 ml Milk
- Make ready 1 Tbsp Honey
- Prepare 1 tsp Instant coffee
- Make ready 1 tsp Japanese Worcestershire sauce
- Prepare 1 tsp Curry powder (for fragrance)
This Chicken, Coconut & Tomato Curry. It's quite possibly the easiest cook-from-scratch curry recipe you'll find, using just a handful of simple ingredients. I served my curry with white basmati rice and poppadoms. Want to use up the cans cluttering up your cupboards?
Steps to make Summer Vegetable Curry with Chicken and Canned Tomatoes:
- Here are the ingredients of a summer vegetable curry.
- Cut the eggplant into small pieces and soak in water.
- Cut onions, potatoes and carrot into small pieces. Shred the mushrooms.
- Microwave the okra for a minute and cut into small pieces.
- Cut chicken thighs into small pieces and sauté in olive oil.
- Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and sauté.
- 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.
- Remove scum from the surface.
- Cook for an additional 5 minutes over low heat.
- Add canned tomatoes to the pot in Step 9 and give a quick stir.
- Remove from heat and add the curry roux. Simmer for 10 minutes over low heat and then add milk.
- Add honey, instant coffee, and Japanese Worcestershire sauce. Give a quick stir.
- Add curry powder for fragrance.
- At the end, add the microwaved okra. Make sure that Steps 9 through 14 should be done over low heat.
- Serve with rice.
This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day. Tomato Chicken Curry Recipe is a chicken curry made with lots of tomatoes and onions. It is a gravy recipe with a spicy touch of black pepper to the chicken. Add chicken and stir-fry until Sorry, the frozen vegetables shouldn't have been listed in the ingredients of this recipe, they are not necessary. Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce.
So that is going to wrap this up for this special food summer vegetable curry with chicken and canned tomatoes recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!