CHICKEN AND EGGPLANT CURRY

Directions

• 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