Oriental Chicken Recipe with a Spice Eggplant Tomate Sauce and Curry Rice
Tender oven-baked chicken fillets served with a spicy, oriental eggplant tomato sauce and a flavorful curry rice with dried cranberries.
Kochutensilien
- 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
Zutaten
Eggplant Tomato Sauce
- 1 large eggplant or two smaller ones
- 1 large onion
- 1 teaspoon olive oil
- ½ teaspoon cumin *
- ½ teaspoon ground coriander *
- ¼ teaspoon turmeric *
- ½ teaspoon cayenne pepper *
- 1 teaspoon garam masala *
- salt
- 400 g strained tomatoes 14 oz
curried rice
- 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
Oriental Chicken
- 2 (smaller) chicken breast fillets (approx. 150 g or 5.5 oz each)
- allspice pepper and salt **
- 1 teaspoon olive oil
Anleitungen
Steam Eggplants
- 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.
Chicken
- 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.
Curry Rice
- 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.
Notizen
*If a spice is not at hand, feel free to omit it or substitute with another oriental spice or spice blend.
**Substitute regular black pepper in place of allspice if you don't have it on hand.
Nutritional values per serving:
- calories: 583 kcal
- fat: 8g
- carbohydrates: 77g
- proteins: 47g
Nährwerte
Calories: 583kcal
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