Soup Curry with Chicken Drumettes and Eggplant

 

[Ingredients (Serves 2)]

・Eggplant... 2

・Chicken drumettes... 4

・Eggs... 2

・Tomato... 1

・Warm rice... Appropriate amount

・A

∟Sake, soy sauce... 2 tsp each

∟Water... 2 cups

・Salt

・Pepper

・Olive oil

・Curry powder

[Instructions]

1. Place the eggs in a pot and add enough water to cover them. Heat over medium heat; once boiling, cook for about 10 minutes, then transfer to cold water and peel.

2. Cut the tomato in half lengthwise. Cut the eggplants into quarters lengthwise, then cut those pieces in half crosswise. Make a slit along the bone of each chicken drumette and sprinkle with a little salt and pepper.

3. Heat 1 teaspoon of olive oil in a pot over medium heat and cook the drumettes for about 3 minutes, turning them over occasionally. Once browned, add the eggplant and sauté briefly, then add 1 tablespoon of curry powder and sauté.

4. Add [A] and increase the heat to high; once boiling, skim off any scum that rises to the surface. Reduce heat to medium-low, cover, and simmer for about 10 minutes.

5. Add the tomato and boiled eggs, and simmer for about 5 minutes. Serve in bowls with rice on the side.