Curry chicken and eggplant with milk

In this experiment, I am learning how to handle chicken breasts. They tend to become rubbery and tough when over-cooked, and the problem is that they overcook too readily. So my attempt is to shorten its cooking time. I also discover that evaporated whole milk can completely change the flavor of a curry dish, making it a lot milder and smoother.

Recipe: curry chicken and eggplant with milk

Ingredients:
- 1 medium Chinese eggplant, cut to 2" pieces
- 3-4 oz chicken breast marinated and fried in home-made dijon mustard, cut to 2" pieces
- 1 TB onion powder
- 2 tp tomato paste
- 1/4 tp turmeric powder
- 1/4 tp paprika
- dash of cumin
- garlic powder
- 1/4 tp salt
- 2 TB evaporated whole milk
- 2 TB oil
- 1/4 to 1/2 cup chicken stock
- 1 stalk spring onion

Procedure:
1. Heat oil in a sauce pan. Add Chinese eggplant and all the spices and dry seasonings. Allow to brown gently. Then add chicken stock and tomato paste. Mix well. Bring to a boil for a minute. Then let simmer for 5 minutes. Then turn heat off and allow to sit on stove top, so that the eggplant will not cook until disintegrate.
2. 15 minutes before serving, add chicken breast pieces. Bring the pot to a low boil. Then turn heat down to low. Slowly stir in evaporated whole milk.
3. Serve hot, topped with spring onions.

I have yet to tune the flavor of this dish. But one thing sure is that my husband likes tomato in a paste form much more than whole tomatoes.