Summer Vegetable Curry with Chicken and Canned Tomatoes

Summer Vegetable Curry with Chicken and Canned Tomatoes

I made a summer vegetable curry with chicken thighs, canned tomatoes, long eggplant, okra and more. The acidity of tomatoes is perfect for a hot summer day.

Ingredients: 12 servings

Chicken thighs
400 g
Canned tomatoes
1 can
Long eggplant (Japanese variety)
Brown beech mushroom (buna-shimeji)
1 bag
Vermont Curry Sauce Mix Medium Hot (curry roux)
1 box
1000 ml
Olive oil (for sautéing)
1 tablespoon
Secret ingredients:
100 ml
1 tablespoon
Instant coffee
1 teaspoon
Japanese Worcestershire sauce
1 teaspoon
Curry powder (for fragrance)
1 teaspoon


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. Shred the mushrooms.
4. Microwave the okra for a minute and cut into small pieces.
5. Cut chicken thighs into small pieces and sauté in olive oil.
6. Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and sauté.
7. After sautéing 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.
8. Remove scum from the surface.
9. Cook for an additional 5 minutes over low heat.
10. Add canned tomatoes to the pot in Step 9 and give a quick stir.
11. Remove from heat and add the curry roux. Simmer for 10 minutes over low heat and then add milk.
12. Add honey, instant coffee, and Japanese Worcestershire sauce. Give a quick stir.
13. Add curry powder for fragrance.
14. At the end, add the microwaved okra. Make sure that Steps 9 through 14 should be done over low heat.
15. Serve with rice.

Story Behind this Recipe

I found beautiful long eggplants at the supermarket, which inspired me to make this summer vegetable curry. I also bought okra and mushrooms for this. For the rest, I used ingredients I had around the house.