Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant & chicken tomato curry. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Eggplant & Chicken Tomato Curry is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Eggplant & Chicken Tomato Curry is something that I’ve loved my whole life.
Find Deals on Egg Plant in Gardening Tools on Amazon. 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..
To begin with this recipe, we have to first prepare a few components. You can have eggplant & chicken tomato curry using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggplant & Chicken Tomato Curry:
- Make ready 1 can Ready-made tomato sauce (I use Kagome brand)
- Get 1 Eggplant (small Japanese type)
- Get 100 grams Chicken thigh meat
- Prepare 1 clove Garlic
- Take 1 1/2 tsp Curry powder
- Make ready 1 tsp ◎Mirin
- Make ready 1 tsp ◎Honey
- Make ready 1 tsp ◎Sugar
- Get 1 tsp ◎Japanese Worcestershire-style sauce
- Prepare 2 tbsp Milk
- Make ready 1 Olive oil
- Make ready 2 rice bowls' worth Hot cooked rice
- Take 1 Fresh parsley
The eggplant is a nightshade vegetable, like potatoes, tomatoes, and peppers. It originally comes from India and Asia, where it still grows wild. Eggplants made their way to Europe with the Islamic. The eggplant, or aubergine, provides fiber and a range of nutrients.
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.
Eggplants made their way to Europe with the Islamic. The eggplant, or aubergine, provides fiber and a range of nutrients. This low calorie vegetable features in the Mediterranean diet. 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.
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