Rachael Ray's Chicken & Japanese Eggplant Curry
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Rachael Ray's Chicken & Japanese Eggplant Curry

"Some curry blends can include as many as 20 ingredients, but Japanese-style curry is much simpler and soooo tasty." —Rach

Ingredients

  • 2 firm Japanese eggplant or 1 small firm eggplant, halved and thinly sliced on an angle

  • Salt

  • 1 ½ cups chicken bone broth or stock

  • 3 tbsp. white miso

  • 2 tbsp. light soy sauce

  • 2 tbsp. dark soy sauce

  • 1 1/2-inch piece fresh ginger, peeled and cut into matchsticks

  • 3 boneless, skinless chicken breasts, halved horizontally, then thinly sliced

  • 1 tbsp. cornstarch dissolved in 3 tbsp. water

  • 1 tsp. sugar

  • 5 tbsp. high-temperature cooking oil, such as peanut or safflower

  • ¾ lb. green beans, trimmed

  • 1 red or white onion, sliced

  • 4 cloves garlic, sliced

  • 1 tbsp. each ground turmeric, cumin, coriander, and ground mustard mixed together in a small bowl or 1/4 cup curry powder or curry paste

  • Cooked rice or ramen, for serving

  • 1 bunch scallions, thinly sliced on an angle

Preparation

  • Step 1

    On a kitchen towel or paper towels, arrange the eggplant slices in a single layer. Salt generously on both sides, then let rest for 15 minutes. Using a paper towel, pat the eggplant dry.

  • Step 2

    For the sauce, in a small saucepan, bring the broth, miso, both soy sauces, and ginger to a simmer over medium heat. Let the sauce simmer while you cook the chicken and eggplant.

  • Step 3

    In a medium bowl, toss the chicken with the cornstarch mixture and the sugar. Season with salt. 

  • Step 4

    In a large nonstick skillet or castiron skillet, heat 2 tbsp. oil over high. Working in batches, if needed, cook the chicken until browned all over, adding more oil as needed, 5 to 6 minutes per batch. Transfer the chicken to a plate.

  • Step 5

    Add 2 tbsp. oil, the eggplant, green beans, and onion to the skillet. Cook, stirring constantly, until the green beans are crisp-tender, 4 to 5 minutes. Add the garlic, chicken, curry spice blend, and the sauce. Simmer until the flavors meld, about 5 minutes.

  • Step 6

    Serve the curry over the rice or ramen. Top with the scallions. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...