in Recipes

Chicken and eggplant curry

updated

Spread the love

Ingredients for 3 servings:

  • 2 chicken breast fillets
  • ½ eggplant(s)
  • 1 red chili pepper(s)
  • 1 onion(s)
  • 100 g sugar snap peas
  • 1 tbsp, heaped chili paste, red
  • 100 ml water
  • 100 ml milk
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

sharp

Cut the meat into pieces and fry briefly. Dice the onion and fry in a large pan. Finely chop the chili and snow peas and add to the onions. Add the chicken. Dice the eggplant and add to the pan. Season lightly with salt and pepper. Add the curry paste and fry briefly. Add water and milk and simmer for about 10 minutes. Serve with noodles or rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Creamy pasta with tomatoes and basil

Pear and apricot chutney