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We hope you got benefit from reading it, now let’s go back to eggplant & chicken tomato curry recipe. To cook eggplant & chicken tomato curry you only need 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Eggplant & Chicken Tomato Curry:
- You need 1 can Ready-made tomato sauce (I use Kagome brand)
- Get 1 Eggplant (small Japanese type)
- Provide 100 grams Chicken thigh meat
- You need 1 clove Garlic
- Prepare 1 1/2 tsp Curry powder
- Use 1 tsp ◎Mirin
- Take 1 tsp ◎Honey
- You need 1 tsp ◎Sugar
- Take 1 tsp ◎Japanese Worcestershire-style sauce
- Get 2 tbsp Milk
- Get 1 Olive oil
- You need 2 rice bowls' worth Hot cooked rice
- Use 1 Fresh parsley
Steps to make Eggplant & Chicken Tomato Curry:
- This is the sauce I used (Kagome Basic Tomato Sauce). Since it's a basic sauce, you only have to add a little flavor. Simple and convenient.
- Mince the garlic.
- Cut the chicken into bite-sized pieces.
- Remove the stem end of the eggplant and cut into large bite-sized pieces. Put in a bowl, cover with water, and set aside.
- Put olive oil and garlic in a frying pan and cook over low heat. Once the garlic becomes fragrant, add the chicken and cook until both sides are golden brown and it's cooked through.
- Drain the eggplant well and add it to the frying pan. Once the eggplant absorbs the oil, add the curry powder and lightly mix. Cook, then turn off the heat.
- Add the canned tomatoes and turn on the heat (medium heat). Add the ◎ ingredients in the order listed and cook for about 3 minutes, stirring often.
- Add the milk and mix. Boil lightly, then turn off the heat. Serve up the rice and pour the sauce over it and top it with parsley.
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