Simple Way to Prepare Quick Eggplant & Chicken Tomato Curry

Eggplant & Chicken Tomato Curry. 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..

Eggplant & Chicken Tomato Curry To bake a whole eggplant, first pierce the skin with a fork the way you would a baked potato. It also contains other vitamins and minerals. One of the most popular baked eggplant recipes is eggplant parmesan, with its layers of mozzarella and marinara mixed in with the eggplant.

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, eggplant & chicken tomato curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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..

Eggplant & Chicken Tomato Curry is one of the most popular of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Eggplant & Chicken Tomato Curry is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have eggplant & chicken tomato curry using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Eggplant & Chicken Tomato Curry:

  1. {Prepare 1 can of Ready-made tomato sauce (I use Kagome brand).
  2. {Prepare 1 of Eggplant (small Japanese type).
  3. {Take 100 grams of Chicken thigh meat.
  4. {Take 1 clove of Garlic.
  5. {Prepare 1 1/2 tsp of Curry powder.
  6. {Prepare 1 tsp of ◎Mirin.
  7. {Make ready 1 tsp of ◎Honey.
  8. {Get 1 tsp of ◎Sugar.
  9. {Make ready 1 tsp of ◎Japanese Worcestershire-style sauce.
  10. {Make ready 2 tbsp of Milk.
  11. {Take 1 of Olive oil.
  12. {Prepare 2 of rice bowls' worth Hot cooked rice.
  13. {Take 1 of Fresh parsley.

But eggplant can also be baked into a healthier take on French fries, roasted and mixed in with pasta, or broiled and pureed to make a tasty dip. Eggplant (Solanum melongena) grows wild in its homeland of South Asia as a perennial plant, though these warm-season vegetables are treated by most gardeners as annuals. Given their tropical and subtropical heritage, eggplants do require relatively high temperatures, similar to tomatoes and peppers (which, like eggplants, are in the Nightshade family). Eggplant is the ultimate versatile fruit. (Yep, it's a fruit, not a vegetable — learn more about that here.)Because you can fry it, stuff it, bake it, and grill it, there are a ton of totally.

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..

The eggplant peel does not have to be removed. Young eggplant and some varieties have a thin skin that holds a lot of the nutritious value, so it can remain and be eaten as is. For thick-skinned eggplant, or if it's a personal preference, you can remove the peel. Leaving it on while cooking makes it easier to handle. Eggplant is the best kind of vegetable, which is to say, it's a multi-tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes.

So that is going to wrap this up with this special food eggplant & chicken tomato curry recipe. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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