More Great Recipes: Curry

Chicken and Eggplant Curry


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Member since 2014

Serves 4 | Prep Time 15 | Cook Time 40

Ingredients

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


Notes

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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