Golden Curry Chicken with Chinese Eggplants

I love Japanese curry. I usually go for the instant ones that is already in liquid form from a pouch. I used it in my Curry Pork Cutlet recipe. However this cost less and make so much more! 

I like to try new things and was shopping at the Japanese market when I stumbled upon these sticks that is labeled "Fish Sausage."  How different can that be from the Chinese fish balls? I was so wrong! When I opened the packages, I was shocked to see that the color was bubble gum pink! They were definitely different from anything I had before, I am not so sure I will buy them again.

I cut them into bite size pieces and also added some fried tofu skin to the mix.

Ingredients

• 3 chicken breasts
• 2 Chinese eggplants
• 1/2 onion, diced
• 1/2 red bell pepper, julienne
• 1 fish sausage (optional)
• 3 fried tofu skin (optional) 
• 1 pack Golden Curry sauce mix
• 3 cups of water
• 1 tablespoon vegetable oil
• salt and pepper to taste.

Directions

1. Cut the chicken and eggplants into bite size pieces.
2. Season the chicken with salt and pepper and sear them in batches.
3. Then add the onion, peppers and eggplants, cook for about 5 minutes.
4. Add 3 cups of water and bring to a boil and lower temperature to a simmer. 
5. Break the curry cubes into pieces before adding them to the pot. As the curry cubes dissolve, the liquid will thicken significantly. 
6. Simmer for 35 minutes, stirring occasionally,
7.  Add the fish sausage and tofu skin and simmer for another 15 minutes.

Serve this over brown rice and you have a very tasty meal! Of course most of the credit goes to the curry cubes. I will still buy the instant Golden curry from the pouch but I will definitely start buying this one instead because it is so much more cost effective.