Curry with Summer Veggies - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Curry with Summer Veggies! A quick and easy dinner that is ready in under 45 minutes!
You can cook Curry with Summer Veggies with 7 Ingredients and 8 steps. See the following guide!
Ingredients for Curry with Summer Veggies:
- 200 g chicken thigh (about 0.4 pounds).
- 2 eggplants.
- 2 green peppers.
- 1 large tomato.
- 1 onion.
- 1 bunch mushrooms.
- half a box Japanese curry mix.
Step by step how to cook 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...).