CHICKEN AND EGGPLANT CURRY

 

  • Cooking Time: 40
  • Servings: 4
  • Preparation Time: 15

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

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

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

Categories: Curry 

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