Chicken and Eggplant Curry

Name: Chicken and Eggplant Curry
Total time: 30 min
Yield: 7
Ingredients: Chicken breast fillet 1 kg; Onion 300 g; Eggplant 1 piece; Lemongrass 1 stem; Coconut milk 400 ml; Garlic 10 g; Chicken broth 250 ml; Vegetable oil 30 ml; Curry paste 40 g; Salt 0 to taste; Ground black pepper 0 to taste

7 servings

30 minutes

Moments Gastropub

Energy value per serving

CaloriesProteinsFatsCarbohydrates

334.9

kcal

36.5g

grams

15.5g

grams

9.4g

grams

Ingredients

7servings

Chicken breast fillet

1

kg

Onion

300

g

Eggplant

1

pc

Lemongrass

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:
1. Vegetable oil: 30 ml
2. 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:
1. Chicken breast fillet: 1 kg
2. Curry paste: 40 g
3. Eggplant: 1 piece
4. Garlic: 10 g
5. Lemongrass: 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:
1. Coconut milk: 400 ml
2. Chicken broth: 250 ml
3. Salt: to taste
4. Ground black pepper: to taste

Chicken and Eggplant Curry

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