Step-by-Step Guide to Prepare Any-night-of-the-week Curry with Summer Veggies

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The ingredients needed to make Curry with Summer Veggies:

1. Get 200 g chicken thigh (about 0.4 pounds)
2. Make ready 2 eggplants
3. Take 2 green peppers
4. Prepare 1 large tomato
5. Take 1 onion
6. Get 1 bunch mushrooms
7. Take half a box Japanese curry mix

Steps to make Curry with Summer Veggies:

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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