More Great Recipes: Curry

Chicken and Eggplant Curry

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Member since 2014

Serves 4 | Prep Time 15 | Cook Time 40


1 x Red Onion
4 x Cloves of Garlic
1 x Medium Sized Eggplant
600 grams of Chicken Thigh Fillets
2 x Tablespoons of Red Curry Paste
1 x 270 mil of Coconut Milk
2 cups of Rice - long grain
2 x tablespoons of olive oil
2 x teaspoons of salt

Peel and thinly Dice the Red Onion

Peel and finely dice the cloves of Garlic

Wash the Eggplant and slice into 1 cm wide pieces. Then cut into small squares

Remove the fat from the chicken thigh fillets then cut into 4cm pieces

Heat a saucepan over a medium heat

Add the olive oil, red onion and garlic cooking until translucent

Add 1 teaspoon of salt

Add the Eggplant and stir until cooked through

Add the chicken thighs and cook until sealed

Stir in the curry paste and add another teaspoon of salt

Turn heat down and let simmer for 30 minutes

Add coconut milk and let simmer for another 10 minutes

Prepare rice in a rice cooker or with water in a saucepan until fluffy

When rice is ready serve

Pairs Well With


This is one of our families favourite chicken curry dishes. Depending on how hot you want the curry you can vary the curry ingredient from a Yellow Curry Paste, Red Curry Paste or Green Curry Paste

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