I want to soothe my body after the summer with 'Eggplant Chicken Curry' made only with what I have on hand.
The heat is gradually easing and it's becoming more comfortable, but this is the time when summer fatigue tends to hit all at once.
Hoping that everyone will take care of their minds and bodies, I have created the second installment of 'Curry made only with what I have on hand'.
The food we eat becomes our medicine = 'Ishoku Dogen' (food and medicine share the same source). Since spices are a treasure trove of medicinal ingredients, curry is perfect for soothing the body after the summer.
| 3 tips to deepen the flavor
The procedure is almost the same as the first 'Potato Curry', but I will introduce '3 tips' to deepen the flavor.
Tip 1: [Save for later] The golden ratio for chicken thigh + seasoning
[Save for later] An easy and delicious ratio for 2 servings
150g chicken thigh
+ 5g grated garlic
+ 1 tsp each of soy sauce and sake
By marinating it in the seasonings, if you freeze it, it prevents 'freezer burn' and the meat becomes tender.
Not just for curry, if you buy chicken thighs and don't use them right away, seasoning them beforehand will make them delicious whether you grill, stew, steam, or fry them.
I plan to introduce other main dishes using chicken thighs seasoned with this golden ratio, so I would be happy if you could save this.
Tip 2: Let it absorb plenty of oil
In the frying pan, let the eggplant absorb plenty of oil, as if you were deep-frying it. Use 3 tablespoons.
Sometimes eggplant dishes absorb so much oil that I think, 'Hey, are you okay?', and it gets a bit scary health-wise, but when I cut back on the oil, the result doesn't turn out delicious.
I think it's good to have a balance in everything. I hope I can comfortably control my next meal with something refreshing and low in oil.
Tip 3: A little char is 'delicious'
When cooking the chicken thighs, try not to touch them as much as possible, just flip them over, and it's good when you think, 'Did it burn a little?'The smokiness is the key to the deliciousness.
Now, let me introduce the recipe right away!
| Ingredients (for 2 people)
150g chicken thigh
(Seasoning: 5g garlic, 1 tsp each of soy sauce and sake)
1 eggplant (120g)
3 tbsp oil
5g ginger
1 tbsp curry powder
2 tbsp ketchup
1 tbsp soy sauce
60ml water
1/2 tbsp lemon juice
| How to make
Cut 150g of chicken thigh into bite-sized pieces, and rub in 5g of grated garlic and 1 tsp each of soy sauce and sake, then let it sit for at least 10 minutes.
3 tablespoons oil
5g minced ginger
(If you want an extra punch, adding 5g of minced garlic is also great)
Add 1 tablespoon of curry powder to the frying pan, mix well until the powdery texture is gone, and heat until it starts to bubble.
Cut one eggplant (about 120g) into bite-sized pieces and add them to the pan immediately. Pan-fry for 3 minutes until they absorb the oil and become tender.
I cut them into large irregular chunks in the photo, but round slices or cubes are also fine. Since you fry them right after cutting, there is no need to soak them in water.
Add the seasoned chicken thigh and cook until it has a nice browned color and is no longer pink.
Try not to touch the chicken too much, just flip it over; it's good when it looks like it might be slightly charred.
60ml water
2 tablespoons ketchup
1 tablespoon soy sauce
Add these and stir-fry for 1-2 minutes until thickened.
To finish, add 1/2 tablespoon of lemon juice and mix quickly, then turn off the heat before the lemon's acidity evaporates.
Serve on a plate with rice and it's done.
In the photo, I added a 'green bean only version' of the bean and salt mustard stir-fry and some 'vinegared red onions'.
▼ Since the seasoning is 'salt and mustard', it goes perfectly with curry too
▼ 'Vinegared onions' are great to have on hand as a side dish
｜It tastes heavenly when eaten after swimming.
Thank you for reading this far.
By the way... summer is almost over, but I've just started going to the pool.
The moderate fatigue and feeling of weightlessness make me feel like a child again, and it's so comfortable; the food I eat after swimming tastes exceptional.
I felt like I could ascend to heaven with the excitement of taking a bite of a sandwich I bought at the local organic supermarket over the weekend (it was carefully crafted with great bread and ingredients, and was dairy-free).
I'm sure eating 'Eggplant Chicken Curry' after exercise is the [4th trick to deepen the deliciousness].
If anyone makes this, please let me know in the comments; it would be a great encouragement to me.
I've created a recipe index by ingredient for fermented seasonings and seasonal dishes, I hope it helps with your meal preparation today.