Name: Chicken over rice
Yield: 5 people
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

Chicken over rice

Persons

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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