Japanese Curry

A simple and easy ‘dry style’ Japanese chicken and eggplant curry. Perfect for meal prep or when you are short on time.

INGREDIENTS

• 300g chicken breast, minced

• 1 eggplant, chopped in cubes

• 1/2 onion, finely chopped

• 1/2 onion, sliced

• 1 Tbsp ginger/garlic paste

• 100g passata/chopped canned tomatoes

• 1 Tbsp curry powder

• 1 tsp garam masala

• 1 Tbsp oyster sauce

• 1 Tbsp soy sauce

• 1 tsp sesame oil

• 2 tsp olive oil

METHOD

1. Get all ingredients ready. Mince the chicken, chop and wash the eggplant, and slice the onion. To make the sauce, combine the oyster sauce and soy sauce with 100mls warm water.

2. Plan a large pan over medium high heat. Add the olive oil to the pan alongside the finely chopped onions. Cook for 2-3 minutes then add the ginger garlic paste. Stir fry to combine and cook for an additional 1-2 minutes.

3. Turn heat up to high and add the chicken mince. season with salt & pepper and toss to combine.

4. Once chicken is half cooked through add the curry powder and passata and mix through. Cook for 30sec and then add the eggplant and sliced onion. Stir fry for a further 1-2 minutes.

5. Add the sauce mixture, mix together and then cover the pan with a lid. Cook with the lid on for 3-5 minutes, or until egg plant is soft and chicken is cooked through.

6. Remove the lid and season with garam masala and sesame oil. Give it a quick mix and add more water as needed for desired consistency.

7. Serve over a bowl of short grain rice and a side of kimchi or pickled veg.

Serves 2

Nutritional Information: per serve

Calories: 335kcal

Protein: 38g

Fat: 9g

Carbohydrate: 18g

Note: calories are based on the curry alone. Rice isn’t included.

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE