Chicken over rice

Ingredients

• 300g skinless chicken breasts - cut into bite size

- Ingredient A -
• 100g yogurt
• 2 garlic cloves - finely chopped
• 1 tsp sweet paprika powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1 tsp olive oil
• 1/2 tbsp ketchup
• 1 tsp sugar
• 1 tsp soy sauce
• dash of salt to taste

- Ingredient B -
• 50g sour cream
• 1 tsp garlic powder

For the yellow rice
• 2 cup Japanese rice or thai rice - wash the rice well and drain.
• 2 cup water
• 1 tsp turmeric powder
• 15g butter

For the sauce
• 35g yogurt
• 40g sour cream
• 1 tsp mayonnaise
• 1 tbsp heavy cream
• dash of salt
• dash of sugar
• some of lemon juice

For the eggplants topping
• 1 egg plant - cut into bite size
• 1 tbsp olive oil
• 30g soy sauce
• 30g balsamic vineger
• 1 1/2 tbsp sugar
• Lettuce or equivalent for garnish

Instructions

• 1. In a bowl, add all the ingredient A and mix well. Marinade chicken in this sauce for 2 to 3 hours.
• 2. Prepare the rice Put the washed rice in a rice cooker pot. Add the water to the rice.
• 3. Add turmeric powder and butter over the rice. If there are any options on your rice cooker, then choose white rice. Click to start!
• 4. In a small bowl, combine all the sauce ingredient and mix well. Set aside in the fridge until the meal is ready.
• 5. Make the white sauce topping In a skillet, heat 1 tbsp vegetable oil and fry the chicken until no longer pink. Add ingredients "B" and continue to stir for another 1 to 2 min.
• 6. Make the eggplant topping In a frying-pan, heat 2 tbsp olive oil (extra) over high heat and fry eggplants until wilted. Transfer them to a plate lined with paper towels to drain the excess oil. Set aside.
• 7. Still in the same frying pan (without washing after cooking eggplants), add soy sauce, balsamic vinegar and sugar and bring it to boil. Once boiling, add 1 tbsp olive oil. Add eggplants to marinate for about 1 hour.
• 6. All together now Serve each plate : First rice, then add chicken, lettuce garnish and eggplant on top of the rice. Finally top with the white sauce.

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