Eggplant & Chicken Tomato Curry
Eggplant & Chicken Tomato Curry

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant & chicken tomato curry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Eggplant & Chicken Tomato Curry is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Eggplant & Chicken Tomato Curry is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook eggplant & chicken tomato curry using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant & Chicken Tomato Curry:
  1. Get 1 can Ready-made tomato sauce (I use Kagome brand)
  2. Prepare 1 Eggplant (small Japanese type)
  3. Take 100 grams Chicken thigh meat
  4. Get 1 clove Garlic
  5. Take 1 1/2 tsp Curry powder
  6. Get 1 tsp ◎Mirin
  7. Get 1 tsp ◎Honey
  8. Take 1 tsp ◎Sugar
  9. Make ready 1 tsp ◎Japanese Worcestershire-style sauce
  10. Prepare 2 tbsp Milk
  11. Take 1 Olive oil
  12. Take 2 rice bowls' worth Hot cooked rice
  13. Take 1 Fresh parsley
Instructions to make Eggplant & Chicken Tomato Curry:
  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.
  2. Mince the garlic.
  3. Cut the chicken into bite-sized pieces.
  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.
  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.
  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.
  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.
  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.

So that is going to wrap this up with this exceptional food eggplant & chicken tomato curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!