Eggplant & Chicken Tomato Curry Recipe

Name: Eggplant & Chicken Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Ready-made tomato sauce (I use Kagome brand); 1 Eggplant (small Japanese type); 100 grams Chicken thigh meat; 1 clove Garlic; 1 1/2 tsp Curry powder; 1 tsp Mirin; 1 tsp Honey; 1 tsp Sugar; 1 tsp Japanese Worcestershire-style sauce; 2 tbsp Milk; 1 Olive oil; 2 rice bowls' worth Hot cooked rice; 1 Fresh parsley

Servings: persons

1 can Ready-made tomato sauce (I use Kagome brand)
1 Eggplant (small Japanese type)
100 grams Chicken thigh meat
1 clove Garlic
1 1/2 tsp Curry powder
1 tsp Mirin
1 tsp Honey
1 tsp Sugar
1 tsp Japanese Worcestershire-style sauce
2 tbsp Milk
1 Olive oil
2 rice bowls' worth Hot cooked rice
1 Fresh parsley

1
This is the sauce I used (Kagome Basic Tomato Sauce).
2
Since it's a basic sauce, you only have to add a little flavor.
3
Simple and convenient.
4
Mince the garlic.
5
Cut the chicken into bite-sized pieces.
6
Remove the stem end of the eggplant and cut into large bite-sized pieces.
7
Put in a bowl, cover with water, and set aside.
8
Put olive oil and garlic in a frying pan and cook over low heat.
9
Once the garlic becomes fragrant, add the chicken and cook until both sides are golden brown and it's cooked through.
10
Drain the eggplant well and add it to the frying pan.
11
Once the eggplant absorbs the oil, add the curry powder and lightly mix.
12
Cook, then turn off the heat.
13
Add the canned tomatoes and turn on the heat (medium heat).
14
Add the ingredients in the order listed and cook for about 3 minutes, stirring often.
15
Add the milk and mix.
16
Boil lightly, then turn off the heat.
17
Serve up the rice and pour the sauce over it and top it with parsley.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 can Ready-made tomato sauce (I use Kagome brand), 1 Eggplant (small Japanese type), 100 grams Chicken thigh meat, 1 clove Garlic, and more.

Yes, Eggplant & Chicken Tomato Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant & Chicken Tomato Curry

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