Chicken and Eggplant Curry
0
0
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
7
Description
Serve with rice.
Ingredients
- Chicken fillet - 2 lbs
- Onion - 10.6 oz
- Eggplants - 1 piece
- Lemongrass - 1 stalk
- Coconut Milk - 13 fl oz
- Garlic - 0.4 oz
- Chicken Broth - 8 fl oz
- Vegetable Oil - 1 fl oz
- Tamarind Paste - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a saucepan, heat the oil, add the diced onion, and sauté until golden brown.
Step 2
Add the diced chicken breast and sauté everything together for 3 minutes. Stir in the curry paste, then add the cubed eggplant and minced garlic, along with a stalk of lemongrass. Simmer everything for 5 minutes.
Step 3
Pour in the coconut milk and broth, bring to a boil, then simmer on low heat for 10 minutes. Season with salt and pepper. Add chopped cilantro and basil. Stir well, and the curry is ready.
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