Recipe: Perfect Curry with Summer Veggies

Curry with Summer Veggies.

You can have Curry with Summer Veggies using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Curry with Summer Veggies

1. It's of chicken thigh (about 0.4 pounds).
2. You need of eggplants.
3. You need of green peppers.
4. You need of large tomato.
5. It's of onion.
6. You need of mushrooms.
7. You need of Japanese curry mix.

Curry with Summer Veggies instructions

1. 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..
2. 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..
3. 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..
4. Add water as per the instructions on the curry mix box (about 2 cups) and bring it to boil..
5. Skim off the scum and fat. Lower the heat to medium. Cover and cook for 5 min..
6. 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..
7. 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..
8. 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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