Comprehensive Recipe: Town Chinese-Style Eggplant Keema Curry & South Indian-Style Chicken Curry
ID: 4580594e...
We welcome guest Makoto Sakurai, drummer for Dragon Ash and a known curry enthusiast, to introduce two exquisite dishes: a Town Chinese-style arranged Eggplant Keema Curry and an authentic South Indian-style Chicken Curry using a spice kit.
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🍳 Cooking Flow
[Keema] Remove the harshness from the eggplant by soaking it in salt water, then sauté it in ample oil and set aside. → [Keema] Stir-fry the ground meat, aromatics, and doubanjiang (chili bean paste), then add curry powder, seasonings, and water to bring to a boil. → [Keema] Return the eggplant to the pan, thicken with starch slurry, and top with chopped green onions and sansho pepper. → [Chicken] Massage the chicken with spices and dried onions, then sauté in oil heated with mustard seeds. → [Chicken] Sear the chicken starting skin-side down, then add tomato juice, spices, and water to simmer.
Cooking Steps
Brief Cooking Order
[Keema] Remove the harshness from the eggplant by soaking it in salt water, then sauté it in ample oil and set aside. → [Keema] Stir-fry the ground meat, aromatics, and doubanjiang (chili bean paste), then add curry powder, seasonings, and water to bring to a boil. → [Keema] Return the eggplant to the pan, thicken with starch slurry, and top with chopped green onions and sansho pepper. → [Chicken] Massage the chicken with spices and dried onions, then sauté in oil heated with mustard seeds. → [Chicken] Sear the chicken starting skin-side down, then add tomato juice, spices, and water to simmer.
Introduction
We welcome guest Makoto Sakurai, drummer for Dragon Ash and a known curry enthusiast, to introduce two exquisite dishes: a Town Chinese-style arranged Eggplant Keema Curry and an authentic South Indian-style Chicken Curry using a spice kit.
Step 1
[Town Chinese-Style Eggplant Keema Curry] Cut the eggplant into large, uneven pieces (rangiri) and soak in salt water to remove any harshness.
Step 2
[Town Chinese-Style Eggplant Keema Curry] Grate the garlic and ginger.
Step 3
[Town Chinese-Style Eggplant Keema Curry] Finely slice the green onion. Use this as a final topping.
Step 4
[Town Chinese-Style Eggplant Keema Curry] Heat 2 tablespoons of rice oil in a frying pan, place the well-drained eggplant face-down to sear, and once browned on all sides, remove to a tray.
Step 5
[Town Chinese-Style Eggplant Keema Curry] In the same pan (keep the leftover oil), add the grated garlic, ginger, and 1 teaspoon of doubanjiang. Stir-fry over low heat until fragrant.
Ingredients List
Important Notes
Soaking the eggplant in salt water prevents it from absorbing too much oil and results in a melt-in-the-mouth texture. 💡
Adding a generous amount of green onions as a topping for the Keema Curry provides a crisp textural accent. ✨
When tempering mustard seeds for the chicken curry, heat them carefully over medium heat until they pop to ensure they don't burn. ⚠️
After adding tomato juice to the chicken curry, simmer it down until it reaches a paste-like consistency to evaporate the acidity and concentrate the umami. 🔥
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