How to Cook Tasty Curry with Summer Veggies

Curry with Summer Veggies.

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

Ingredients of Curry with Summer Veggies

1. You need 200 g of chicken thigh (about 0.4 pounds).
2. You need 2 of eggplants.
3. Prepare 2 of green peppers.
4. You need 1 of large tomato.
5. You need 1 of onion.
6. You need 1 bunch of mushrooms.
7. It's half a box of Japanese curry mix.

Curry with Summer Veggies step by step

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...).