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Eggplant & Chicken Tomato Curry

Eggplant & Chicken Tomato Curry

A light and sweet tomato curry that's just perfect for hot days. The gentle acidity of the tomatoes is sure to get your taste buds watering.

Ingredients: 2 servings

Ready-made tomato sauce (I use Kagome brand)
1 can
Eggplant (small Japanese type)
1
Chicken thigh meat
100g
Garlic
1 clove
Curry powder
1-1 1/2 teaspoons
◎Mirin
1 teaspoon
◎Honey
1 teaspoon
◎Sugar
1 teaspoon
◎Japanese Worcestershire-style sauce
1 teaspoon
Milk
2 tablespoons
Olive oil
as needed
Hot cooked rice
2 rice bowls' worth (300g)
Fresh parsley
to taste

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.

Story Behind this Recipe

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.