Summer Vegetable Curry with Chicken and Canned Tomatoes

• 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.

chicken thighs, tomatoes, onions, potatoes, carrot, brown beech mushroom, curry sauce, water, olive oil, milk, honey, coffee, worcestershire sauce, curry

Taken from cookpad.com/us/recipes/172045-summer-vegetable-curry-with-chicken-and-canned-tomatoes (may not work)