Whenever I am on vacation or visit a new restaurant here in Munich, I always find so much inspiration for new JBR recipes. And that’s how this recipe came about, after a visit to a Persian restaurant in Munich. However, that was long before this blog even existed. So, it’s high time to share this delicious oriental chicken recipe with you. It’s a simple recipe for an incredibly flavorful eggplant tomato sauce with juicy chicken breasts and a spicy curry rice which is served with some dried cranberries.jump to recipe
Why This Recipe Is Healthy and Balanced …
One reason why this oriental chicken recipe is good for your body is due to the eggplants. They can help lower elevated cholesterol levels thanks to their fat-soluble fiber. In addition, their secondary plant compounds protect our cells from aging too quickly and they have an antioxidant and anti-inflammatory effect in the body.
On the other hand, the many oriental spices not only add a lot of flavors to this oriental chicken recipe, but also valuable nutrients. For instance, turmeric has an anti-inflammatory as well as an antioxidant effect and promotes digestion as well as blood circulation. In addition, the chicken provides us with plenty of protein and the rice with satiating carbohydrates, which makes the dish also well-balanced in its macro-nutrients.
The quantities in this recipe are based on two servings. However, you can halve, double, or triple the amounts to make more or less of the Oriental Chicken with the spicy eggplant tomato sauce.
- one large or two small eggplants
- one large onion
- two teaspoons of olive oil
- 400 grams or 14 ounces of strained tomatoes
- 140 grams of (uncooked) basmati rice which is about a ¾ cup or 5 ounces
- 2 (small) chicken breast fillets
- 20 grams or a ¼ cup of cranberries or dried barberries
You will also need a few different spices, which are cumin, ground coriander, cayenne pepper, turmeric, and garam masala for the eggplant tomato sauce. For the oriental chicken recipe you’ll need allspice pepper and salt as well as some curry powder, pepper, and salt for the rice.
Alternatives & Variations
If you don’t have one of the listed spices on hand, feel free to omit it or replace it with a similar spice. Also, you can simply use a mixture of the spices from the eggplant tomato sauce for the rice instead of the curry powder.
Here’s How It’s Done
One of the best ways to prepare eggplants is to steam cook them. Well, at least in my opinion. And that’s exactly what we’re doing in this recipe. To do this, you first bring a pot with a bit of water to a boil. Meanwhile, wash and cut the eggplant into strips or slices about two to three centimeters thick. As soon as the water starts to boil, place a steamer or a (metal) strainer in your pot and put the eggplants in it. Cook on low heat with the lid closed for 30 to 40 minutes or until the eggplant is buttery soft and falls apart almost on its own.
Meanwhile you can cook the rice according to the package instructions and let it drain and cool down afterwards. Alternatively, you’re also welcome to use some leftover rice or precooked rice from the store. In that case you can skip the cooking part.
Shortly before the eggplant is ready, you can preheat your oven to 190°C or 370°F. Peel the onion, cut it in half and slice it into thin strips. Now heat a large pan with a teaspoon of olive oil and add the onion rings. Next, add the spices for the eggplant tomato sauce so that they get nicely roasted. This way, the flavors develop even better.
Now reduce the heat and add the strained tomatoes and let everything simmer for a minute before you transfer the sauce into an oven proof dish.
Easy Oriental Chicken Recipe for Tender Chicken Breast
In the meantime, cook the rice according to the instructions on the package and remove the tendons from the chicken fillets. Then season the chicken on both sides with allspice and salt and place them between two layers of greaseproof or parchment paper. Now pound them a little thinner with a meat mallet or the bottom of a pot.
Next add another teaspoon of oil to the pan you just used and fry the chicken briefly on both sides (about one to two minutes on each side), while you take the eggplant out of the steamer and add it to the tomato sauce. By now you should be able to break them into pieces quite easily by using two forks.
Place the chicken breasts on top of the spicy eggplant tomato sauce and pop them in the oven for about 20 minutes. Depending on the thickness of the chicken, this oriental chicken recipe may take a little more or less time in the oven. So, make sure to check them frequently after 15 or 20 minutes.
Curry Rice with Cranberries
While our oriental chicken is simmering in the oven, we can devote all our attention to the curry rice. Therefore, put the cooked rice back into the already used pan. Fry it on low heat for about 10 minutes, stirring frequently to avoid burning. Season it generously with curry powder, salt and pepper after about 5 minutes and add the cranberries just before serving.
The rice should not burn and still get nicely crispy because of the low heat. However, if you have a feeling that it will burn slightly, reduce the heat a bit more and add a teaspoon of olive oil.
I hope you like this oriental chicken recipe with its spicy eggplant tomato sauce and this flavorful curry rice with dried cranberries! If so, make sure to give it a try. It’s really easy to make and tastes so good.
In case that you have any further questions or suggestions, feel free to drop them in the comments down below, or send me a massage via email or Instagram (@julesbalancedrecipes). Also, I’d appreciate your comment and rating on this recipe if you’ve tried it. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Oriental Chicken Recipe with a Spice Eggplant Tomate Sauce and Curry Rice
- 1 medium-sized pot
- 1 steamer alternatively a metal strainer or sieve
- 1 small sauce pan or pot
- 1 large frying pan (coated)
- 1 casserole dish
Eggplant Tomato Sauce
- 1 large eggplant or two smaller ones
- 1 large onion
- 1 tsp olive oil
- ½ tsp cumin *
- ½ tsp ground coriander *
- ¼ tsp turmeric *
- ½ tsp cayenne pepper *
- 1 tsp garam masala *
- 400 g strained tomatoes 14 oz
- 140 g (uncooked) basmati rice (¾ cup or 5 oz) or cookedrice from the day before – see blogpost for information and alternatives
- curry powder, salt, pepper
- 20 g dried cranberries ~¼ cup
- 2 (smaller) chicken breast fillets (approx. 150 g or 5.5 oz each)
- allspice pepper and salt **
- 1 tsp olive oil
- Fill a medium sized pot with some water (3-5cm high), place the steamer or strainer in it and bring the water to boil. Wash the eggplant and cut it into slices about 2cm thick, put them in the steamer basket as soon as the water boils. Reduce the heat to low and steam the eggplant, covered with the lid, for about 30-40 minutes, until the flesh is buttery soft.
- Meanwhile, cook the rice according to the package directions, drain and let it cool. Preheat the oven to 190°C or 370°F.
Eggplant Tomate Sauce
- After about 30 to 40 minutes, peel the onion, cut it in half and slice it into thin strips. Heat the pan with a teaspoon of olive oil, add the onions and sauté briefly. Add the spices, salt generously and sauté them for a few minutes over medium heat.
- Reduce the heat, add the strained tomatoes and simmer for a few more minutes on low heat. Then transfer the sauce to a baking dish, remove the eggplant from the steamer and add it to the sauce, tearing the flesh into small pieces with a fork.
- Remove tendons from the chicken fillets if necessary and, if they are very thick, cut them in half lengthwise. Season fillets on both sides with salt and allspice pepper, then pound between two sheets of greaseproof paper or parchment paper with a meat mallet or the bottom of a saucepan to make them thinner.
- Return the pan to the stove and fry the chicken breast with the olive oil briefly on both sides over medium-high heat (about 1 to 2 minutes on each side). Then bed the fillets on top of the eggplant tomato sauce and bake them in oven for 20 minutes.
- Return the previously used pan to the stove and sauté the cooked rice over low heat for 10 minutes, stirring occasionally. After about 5 minutes, season it generously with salt, curry powder and pepper and stir in the cranberries just before serving.
- Remove the chicken breast from oven and serve with rice and the sauce.
- calories: 583 kcal
- fat: 8g
- carbohydrates: 77g
- proteins: 47g