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- Cooking Time: 40
- Servings: 4
- Preparation Time: 15
Backstory
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 PasteIngredients
- 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
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
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