Eggplant & Chicken Tomato Curry Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 2 Mince the garlic. 3 Cut the chicken into bite-sized pieces. 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. 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. 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. 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. 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. 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Cookie Monster Cupcakes Camarones Ala Diabla My Dads Sweet & Buttery Acorn Squash Mexican Black Bean Chilli Caldo De Camarones Cookie Monster Cupcakes Camarones Ala Diabla My Dads Sweet & Buttery Acorn Squash Mexican Black Bean Chilli Caldo De Camarones Perfect Peanut Butter Cookies Beet Soup An Entire Japanese Leek with Eggs Simple Turnip & Minced Meat Creamy Ankake Sauce Orange Chicken Savory Veggie-Filled Curry Colourful Tamagoyaki for Bento beef with lomein noodles Comforting Simmered Daikon Radish, Carrot and Aburaage salmon casserole Perfect Peanut Butter Cookies Beet Soup An Entire Japanese Leek with Eggs Simple Turnip & Minced Meat Creamy Ankake Sauce Orange Chicken Savory Veggie-Filled Curry Colourful Tamagoyaki for Bento beef with lomein noodles Comforting Simmered Daikon Radish, Carrot and Aburaage salmon casserole