Eggplant Chicken Dry Curry
or
Oven-Safe Skillet 24cm Deep
- Cook
- 14 min
1 large eggplant, cut into ½” cubes
⅔ lb (300 g) chicken thigh, boneless
Kosher salt and freshly ground black pepper
¼ teaspoon ground paprika
1 clove garlic, minced
1” piece fresh ginger, peeled and minced
½ medium onion, chopped into ½” pieces
2 green bell peppers, stemmed, seeded and chopped
Sauce Mixture
1 tablespoon curry powder
1 tablespoon soy sauce
1 tablespoon oyster sauce
3 tablespoons olive oil, divided
Season chicken by rubbing salt, pepper and ground paprika.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to low heat. Sear the chicken skin-side down for about 5 minutes or until golden brown. Flip over and sear for about 3 more minutes. Transfer the chicken to a plate (chicken can be half-cooked at this point). Once cooled, cut into 1” pieces.
In the same pan, add in 1 tablespoon of oil and spread evenly. Bring up to medium heat and add in eggplants. Sauté for about 2 minutes or until browned. Remove eggplants from the pan.
Add in 1 tablespoon of oil and spread evenly. Add in garlic and ginger and continue to sauté over medium heat. Once fragrant, add in onion and bell peppers and sauté for another minute. Once onion is translucent, return the chicken and eggplants to the pan. Sauté for about 3 minutes, using a spatula to lightly stir.
Once the chicken is fully cooked, add in Sauce Mixture, stir well and turn off the heat. Serve with basmati rice.
Make sure to set aside chicken and eggplant once seared. Returning them back to the pan after onion and bell peppers are sautéed will prevent eggplants from overcooking while the chicken maintains juicy and tender chicken.
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