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chicken thighs tomatoes onions potatoes carrot Brown beech mushroom curry sauce water olive oil milk honey coffee Worcestershire sauce Curry
Viewed: 72 - Published at: 3 years agoIngredients
- 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)
Method
- 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 saute in olive oil.
- Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and saute.
- After sauteing 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.
