Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, eggplant & chicken tomato curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Eggplant & Chicken Tomato Curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Eggplant & Chicken Tomato Curry is something which I have loved my whole life. They’re fine and they look fantastic.
Explore our wide range of toys & games for kids of all ages Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.. The eggplant is a nightshade vegetable, like potatoes, tomatoes, and peppers.
To get started with this recipe, we must first prepare a few ingredients. You can cook eggplant & chicken tomato curry using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Eggplant & Chicken Tomato Curry:
- Prepare 1 can Ready-made tomato sauce (I use Kagome brand)
- Prepare 1 Eggplant (small Japanese type)
- Take 100 grams Chicken thigh meat
- Take 1 clove Garlic
- Get 1 1/2 tsp Curry powder
- Prepare 1 tsp ◎Mirin
- Make ready 1 tsp ◎Honey
- Take 1 tsp ◎Sugar
- Make ready 1 tsp ◎Japanese Worcestershire-style sauce
- Get 2 tbsp Milk
- Prepare 1 Olive oil
- Get 2 rice bowls' worth Hot cooked rice
- Make ready 1 Fresh parsley
Many of us are most familiar with eggplants that are large and. How to cook eggplant in a pan Sautéed eggplant makes a great addition to curries and stir-fries, where it can take the place of meat. The eggplant can be cubed or cut into rounds, depending on your preference. To cook eggplant in a pan on the stove, simply heat olive oil in a pan over medium or medium-high.
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.
The eggplant can be cubed or cut into rounds, depending on your preference. To cook eggplant in a pan on the stove, simply heat olive oil in a pan over medium or medium-high. Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
So that is going to wrap it up with this special food eggplant & chicken tomato curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
