Korma curry simmer sauce eggplant and chicken
Okay, we admit it, we are loyal Trader Joe customers and must have our weekly
fix to remain content suburbanites here on the philly Main Line. So many
interesting temptations from so many world cuisines, and at reasonable prices,
and often more healthy than regular supermarket fare. With quick but nutritious
weeknight meals in mind, bob snagged a bottle of simmer sauce to use with those
Costco chicken breasts we picked up and split with the in-laws. A few narrow but
regular eggplants seemed like a great pairing (and could even stand alone for a
vegetarian makeover). The fat eggplants often have darker prominent seeds.
Well, as a pseudo-Indian dinner there had to be rice with this lineup, and
Trader Joe has many choices in the quick but brown rice category. This time we
used their brown Jasmine rice, okay, it was not the 5 minute deal but some 25
minutes to completion. Not a problem since simmering means leaving the stuff on
the stove for a while anyway. Ani did it the Armenian rice
way, first sautéing some No Yolk thin egg noodles we'd spotted in a
supermarket in some butter (not too much!) and then the rice, and then adding in
the water to cook them together. And with rice we need yogurt, this time non fat
Greek yogurt, another Trader Joe staple. The Tandoor Chef garlic naan bread that
spent a little too much time waiting in the freezer finally got to come out and
finished off the Trader Joe ingredient list for the meal.
- 2 narrow but regular eggplants or the equivalent, peeled and cubed (under
1/2 in sides)
- 1 T olive oil
- 2T vegetable oil
- 1 lb boneless chicken (2 chicken breasts), cubed in bite-sized pieces
- 2 T olive oil
- salt and pepper, paprika to taste
- 6 cloves garlic, pressed
- 1 Jalapeño pepper, chopped finely
- 1 15oz jar Korma simmer sauce
1 c healthy rice
- 1/2 c egg noodles
- 3 T butter
- 2 1/2 c water
- salt to taste (1 t?)
- Prepare peeled cubed eggplant and the cubed chicken, sprinkling the latter
with salt, pepper and paprika to taste.
- Brown the eggplant cubes in the olive and vegetable oils in a wide flat
bottom nonstick pot, 5-10 minutes, then remove and drain on paper towels.
- Then add 2 T olive oil to the pot and brown the chicken, 10 minutes?
- Add back in the eggplant and throw in the garlic and pepper and simmer
sauce and let simmer on low heat for maybe 30-45 minutes while the rice is
- Saute the noodles in the butter until browned, then add in the rice and
saute a minute or two to suck up some flavor from the butter, then add in
the water and bring to a boil and cook covered about 25 minutes or so until
the water is absorbed.
- Turn off the heat, cover with a paper towel and then the cover and let
the rice rest a few minutes.
- Serve the main dish with the rice on the side with some yogurt as a
- Trader Joe's. Too bad if it hasn't
come to your neighborhood yet.
- Tandoor Chef.
Until we learn to cook Indian, this will have to do.
- No Yolks cholesterol free (low fat,
low sodium) egg noodle substitute. Every little bit counts.
- Illustrations available.