Eggplant & Chicken Tomato Curry

Name: Eggplant & Chicken Tomato Curry
Yield: 2 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

I was chosen as a tester for Kagome's Basic Tomato Sauce. Since it is already flavored, it only takes a small amount of effort to make come up with simple variations. It also saves time since I don't have to boil the sauce from the beginning. Using the sauce, I made a simple tomato curry for the summer.

Adjust the amount of curry powder to you liking. For 2 servings. Recipe by Nanaiku

cookpad.japan @cookpad_jp

Adjust the amount of curry powder to you liking. For 2 servings. Recipe by Nanaiku

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Ingredients

2 servings

1 canReady-made tomato sauce (I use Kagome brand)
1Eggplant (small Japanese type)
100 gramsChicken thigh meat
1 cloveGarlic
1 1/2 tspCurry powder
1 tsp◎Mirin
1 tsp◎Honey
1 tsp◎Sugar
1 tsp◎Japanese Worcestershire-style sauce
2 tbspMilk
1Olive oil
2rice bowls' worth Hot cooked rice
1Fresh parsley

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Steps

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.