Eggplant & Chicken Tomato Curry

Source : 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 Ga...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : November 5, 2020

Step:

  1. 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.

    Eggplant & Chicken Tomato Curry recipe step 1 photo
  2. Mince the garlic.

    Eggplant & Chicken Tomato Curry recipe step 2 photo
  3. Cut the chicken into bite-sized pieces.

    Eggplant & Chicken Tomato Curry recipe step 3 photo
  4. Remove the stem end of the eggplant and cut into large bite-sized pieces. Put in a bowl, cover with water, and set aside.

    Eggplant & Chicken Tomato Curry recipe step 4 photo
  5. 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.

    Eggplant & Chicken Tomato Curry recipe step 5 photo
  6. 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.

    Eggplant & Chicken Tomato Curry recipe step 6 photo
  7. 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.

    Eggplant & Chicken Tomato Curry recipe step 7 photo
  8. 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.

    Eggplant & Chicken Tomato Curry recipe step 8 photo

Ingredients

  1. 1 can Ready-made tomato sauce (I use Kagome brand)
  2. 1 Eggplant (small Japanese type)
  3. 100 grams Chicken thigh meat
  4. 1 clove Garlic
  5. 1 1/2 tsp Curry powder
  6. 1 tsp ◎Mirin
  7. 1 tsp ◎Honey
  8. 1 tsp ◎Sugar
  9. 1 tsp ◎Japanese Worcestershire-style sauce
  10. 2 tbsp Milk
  11. 1 Olive oil
  12. 2 rice bowls' worth Hot cooked rice
  13. 1 Fresh parsley

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