Chicken and Eggplant Curry

7 servings

30 minutes

Moments Gastropub

Energy value per serving

• Calories: 334.9
• Proteins: 36.5g
• Fats: 15.5g
• Carbohydrates: 9.4g

Ingredients

• Chicken fillet: 1 kg
• Onion: 300 g
• Eggplants: 1 pc
• Lemon grass: 1 stem
• Coconut milk: 400 ml
• Garlic: 10 g
• Chicken broth: 250 ml
• Vegetable oil: 30 ml
• Curry paste: 40 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Heat oil in a saucepan, add diced onion, and sauté until golden.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Onion: 300 g

2. Add diced chicken breast, sauté everything together for 3 minutes. Add curry paste, mix, then add diced eggplant and chopped garlic, along with a stick of lemongrass. Simmer everything for 5 minutes.

   Required ingredients:

   • Chicken fillet: 1 kg
   • Curry paste: 40 g
   • Eggplants: 1 piece
   • Garlic: 10 g
   • Lemon grass: 1 stem

3. Pour in coconut milk and broth, bring to a boil, simmer on low heat for 10 minutes. Season with salt and pepper. Add chopped cilantro and basil. Stir, curry is ready.

   Required ingredients:

   • Coconut milk: 400 ml
   • Chicken broth: 250 ml
   • Salt:  to taste
   • Ground black pepper:  to taste