Eggplant Tomato Chicken Curry with Sesame Rice

Ingredients

• 2 large eggplants (800 g)
• 500 g tomatoes
• 1 clove garlic
• 2 shallots
• 10 g piece ginger
• 400 g chicken breast fillet
• 2 tbsp sesame oil
• 1 tsp curry powder
• 1 tsp paprika powder
• 300 g passata
• iodized salt (with fluoride)
• Pepper
• 250 g natural rice 8-minute variety
• 2 stalks coriander
• 4 tbsp black sesame seeds (60 g)

Instructions

1. 1.

   Clean, wash and dice the eggplants. Clean, wash, halve, core, and chop the tomatoes. Peel and mince the garlic, shallots, and ginger. Rinse the chicken under cold water, pat dry, and cut into bite-sized pieces.

2. 2.

   Heat oil in a pot and brown the meat over medium to high heat all around. Add the garlic, shallots, and ginger and sauté for 2–3 minutes over medium heat. Stir in the curry powder and paprika and toast for 1 minute. Add the eggplants, tomatoes, passata, and 400 ml water; simmer on low to medium heat for 10–12 minutes. Season with salt and pepper.

3. 3.

   Meanwhile, add the natural rice to 500 ml boiling salted water, stir once, and cook covered over low heat for 8–10 minutes. Remove from heat, fluff the rice, and let it rest for a few minutes.

4. 4.

   Wash the coriander, shake dry, and pluck the leaves. Fold sesame seeds into the rice, plate with the curry, and garnish with coriander.

5. 5.