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We hope you got insight from reading it, now let’s go back to curry with summer veggies recipe. You can have curry with summer veggies using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Curry with Summer Veggies:
- Provide 200 g chicken thigh (about 0.4 pounds)
- Prepare 2 eggplants
- Provide 2 green peppers
- Prepare 1 large tomato
- You need 1 onion
- Get 1 bunch mushrooms
- You need half a box Japanese curry mix
Steps to make Curry with Summer Veggies:
- Cut chicken and vegetables into bite-size pieces. Soak egg plants in water for at least 5-10 min. to remove harshness. Break off mushrooms into smaller pieces. Slice onions.
- In a frying pan, add 1 Table spoon of olive oil and fry sliced onions until golden brown. Add chicken and cook until golden brown.
- Add 1 more olive oil and vegetables into the pan and fry altogether quickly. Cover and simmer for 5 min. until egg plants are softened.
- Add water as per the instructions on the curry mix box (about 2 cups) and bring it to boil.
- Skim off the scum and fat. Lower the heat to medium. Cover and cook for 5 min.
- Turn the heat off, break the curry mix into smaller cubes and add them into the pan. Mix slowly until the curry mix is well blended.
- Notes: My recommendations for the curry mix are "KOKUMARO" and "JAVA CURRY." Sometimes it tastes really good when you mix two to three different brands and create your own mix! :) As for vegetables, okra and asparagus would taste great as well.
- Just FYI: Here's an example of a beautiful way to present your curry. (Not mine, but a curry restaurant's near my place. They make really great curry…)
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