A healthy stir-fried curry packed with summer vegetables. We'll thoroughly grill chicken, eggplant, bell peppers, tomatoes, and onions to condense their flavors. Seasoned with garlic, ginger, curry powder, and soy sauce, this dish is perfect with rice. Enjoy an authentic taste that's easy to make in about 10 minutes of stir-frying.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 200g
- Onion 1/2
- Eggplant 2
- Bell pepper 1
- Tomato 1
- Vegetable oil 3 tbsp
Seasonings
- 1 clove grated garlic
- 1 clove grated ginger
- 1 tbsp curry powder
- 1/2 tbsp sugar
- 2 tbsp soy sauce
- Pinch of salt
- Pinch of coarse black pepper
Steps
- Cut off the core of 1/2 onion and chop into 1-2cm cubes.
- Remove the stem and seeds from 1 bell pepper and cut into bite-sized pieces.
- Cut off the stems of 2 eggplants and chop into bite-sized pieces.
- Cut out the core from 1 tomato and slice into 1cm thick pieces.
- Cut 200g chicken thigh into further bite-sized pieces.
- Season the cut chicken with a pinch of salt and rub.
- Heat 3 tbsp vegetable oil in a frying pan, add onion and eggplant, and coat with oil.
- Add bell pepper and stir-fry thoroughly, searing the skin of the eggplant and the outer side of the bell pepper. (Secret Tip!) Stir-fry vegetables slowly to bring out their sweetness and aroma.
- Once everything is browned, add the prepared chicken to the empty space in the pan and stir-fry until it changes color. Mix everything together.
- Add 1 clove grated garlic, 1 clove grated ginger, and 1 tbsp curry powder. Add more oil if necessary and stir-fry until the spices are fragrant. (Secret Tip!) Curry powder truly shines when mixed with oil, releasing a wonderful aroma. Be careful not to burn it.
- Add tomato, 1/2 tbsp sugar, and 2 tbsp soy sauce. Stir-fry until the tomato turns into a thick sauce. Scrape up any flavorful bits stuck to the bottom of the pan.
- Plate the dish and sprinkle with a pinch of coarse black pepper for garnish.
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