Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1¼ pounds $1.29
• Japanese eggplant

  12 ounces $4.99
• Roma tomatoes

  8 ounces $1.49
• Yellow onion

  4 ounces $0.99
• Fresh peeled ginger

  1 tablespoon grated $3.99
• Garlic

  3 cloves $0.79
• Jasmine rice

  ¾ cup dry $3.59
• Water

  1⅞ cups
• Neutral cooking oil

  2 tablespoons
• Diamond Crystal kosher salt

  2½ teaspoons
• Ground turmeric

  ½ teaspoon
• Paprika

  ½ teaspoon
• Red pepper flakes

  ¼ teaspoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Fresh lime juice

  1 tablespoon
• Chopped cilantro

  2 tablespoons

Instructions

1. Cut 12 ounces Japanese eggplant into 1-inch chunks and toss with ½ teaspoon Diamond Crystal kosher salt. Chop 8 ounces Roma tomatoes and 4 ounces yellow onion, grate 1 tablespoon fresh peeled ginger, and mince 3 garlic cloves. Pat 1¼ pounds chicken thighs dry and season with 1½ teaspoons Diamond Crystal kosher salt.
2. Combine ¾ cup jasmine rice, 1⅛ cups water, and ¼ teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Brown the seasoned 1¼ pounds chicken thighs for about 4 minutes per side, then transfer them to a plate.
4. Add 1 tablespoon neutral cooking oil, 4 ounces chopped yellow onion, and ¼ teaspoon Diamond Crystal kosher salt to the skillet; cook over medium heat for 3 minutes. Stir in 1 tablespoon grated fresh peeled ginger, 3 minced garlic cloves, ½ teaspoon ground turmeric, ½ teaspoon paprika, and ¼ teaspoon red pepper flakes; cook for 30 seconds. Add 8 ounces chopped Roma tomatoes and cook for 2 minutes, crushing them slightly.
5. Return the browned 1¼ pounds chicken thighs to the skillet and add ¾ cup water, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Bring to a simmer, cover, and braise over medium-low heat for 15 minutes.
6. Add the seasoned 12 ounces Japanese eggplant, nestling the 1-inch chunks around the 1¼ pounds chicken thighs. Cover and braise for 10 minutes, then uncover and simmer for about 5 minutes, until the eggplant is tender but intact, the sauce has thickened, and the chicken reaches at least 175°F.
7. Stir 1 tablespoon fresh lime juice into the braise. Divide the cooked rice made from ¾ cup dry jasmine rice between two shallow bowls, add the chicken and eggplant curry, and garnish with 2 tablespoons chopped cilantro.