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🍽️ Chicken Curry with Eggplant, Tomatoes and Sesame Rice

528 kcal · 30 min · 4 servings

Ingredients

• 2 large eggplants (800 g)
• 500 g tomatoes
• 1 clove of garlic
• 2 shallots
• 1 piece ginger (10 g)
• 400 g chicken breast fillet
• 2 tbsp sesame oil
• 1 tsp curry powder
• 1 tsp paprika powder
• 300 g strained tomatoes
• Iodized salt (with fluoride)
• pepper
• 250 g reis-fit (natural rice 8 minutes)
• 2 stalks coriander
• 4 tbsp black sesame (60 g)

Instructions

1. 1. Wash the eggplants under running water.
2. 2. Remove the green stem end of the eggplants.
3. 3. Cut the eggplant flesh into small cubes.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut the tomatoes in half.
6. 6. Remove the hard white core base from the tomato halves.
7. 7. Cut the tomatoes into bite-sized pieces.
8. 8. Peel the garlic cloves completely.
9. 9. Peel the shallots.
10. 10. Peel the piece of ginger.
11. 11. Finely chop the garlic, shallots, and ginger together.
12. 12. Rinse the chicken meat under cold water.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Cut the chicken meat into small pieces.
15. 15. Heat the oil in a large pot.
16. 16. Sear the chicken meat on all sides over medium to high heat.
17. 17. Add the chopped garlic, shallot, and ginger mixture to the meat.
18. 18. Sauté the aromatics for 2 to 3 minutes over medium heat.
19. 19. Stir the curry powder into the pan.
20. 20. Stir the paprika powder into the pan.
21. 21. Toast the spices for 1 minute.
22. 22. Add the eggplant cubes to the pot.
23. 23. Add the tomato pieces to the pot.
24. 24. Add the pureed tomatoes to the pot.
25. 25. Pour 400 milliliters of water into the pot.
26. 26. Let the curry simmer over low to medium heat for 10 to 12 minutes.
27. 27. Season the curry with salt.
28. 28. Season the curry with pepper.
29. 29. Bring 500 milliliters of water to a boil and add salt.
30. 30. Add the natural rice to the boiling salted water.
31. 31. Stir the rice once.
32. 32. Cook the rice over low heat in a covered pot for 8 to 10 minutes.
33. 33. Remove the pot with the rice from the heat.
34. 34. Fluff the rice briefly with a fork.
35. 35. Let the rice rest in the pot for a few more minutes.
36. 36. Wash the coriander plant.
37. 37. Shake the coriander plant dry.
38. 38. Pick the coriander leaves off the stems.
39. 39. Fold the sesame into the finished rice.
40. 40. Serve the curry with the sesame rice.
41. 41. Garnish the dish with the fresh coriander leaves.
42. 42. Serve the curry.

Nutrition per serving

• kcal: 528
• Protein: 37 g · Fett/Fat: 16 g · Carbs: 59 g