Mushroom Tomato Chicken with Dayak Eggplant

Ingredients

• 1 can (300g) Kimball Mushroom Tomato Pasta Sauce
• 600g Chicken, cut into pieces

• ½ tbsp Kimball Oyster Sauce
• 30g Yellow onion, minced
• 1 pip Garlic, minced
• 1 tbsp Sweet soy sauce (kicap manis)
• ¼ tsp Salt

• 3 tbsp Cooking Oil
• 3 nos Lemongrass, pounded
• 3 nos White chili (cili putih), deseeded and make a slit
• 100g Dayak Eggplant (terung asam), cut into wedges
• ¼ cup Water
• ¼ cup Coconut Milk
• Coriander leaves for garnishing

Method

1. Marinate the chicken and set aside. For best results, leave it to marinate overnight.
2. Heat the oil in a frying pan, then add lemongrass and white chili. Fry until fragrant.
3. Add the marinated chicken and stir-fry for 5–6 minutes. Then, add the dayak eggplant and continue stir-frying for another 2–3 minutes.
4. Pour in the Kimball Mushroom Tomato Pasta Sauce and water. Simmer until the chicken is fully cooked and the sauce has reduced.
5. Add coconut milk and bring to a gentle boil. Garnish with coriander leaves and serve.