Chicken And Aubergine Curry Recipe
Here's how to make an easy chicken and aubergine creamy curry with coconut milk. It's an easy Indian style recipe that taste so good!
- 100 ml Vegetable Oil
- 2 Large Onions
- 3 Garlic Cloves
- 1 Green Chilli
- Thumb-Sized Ginger
- 500 g Chicken Breast
- 400 g Plum Tomato
- 400 ml Coconut Milk
Heat oil in a pan over a high heat and add garlic, ginger and green chilli and stir for one minute. Then add the chopped onions and stir for 4 minutes or until softened.
Add turmeric, salt, garam masala, cumin, curry powder, chilli powder and stir for 2 minutes.
Add the chopped tomatoes to the pan, mix and leave to simmer until the mixture has thickened. Stir occasionally to prevent the mixture burning and sticking to the pan. This took me 2 to 3 minutes.
Add the aubergines to the pan and stir for a minute before adding the diced chicken then coconut milk. Stir the mixture then cover the pan with a lid and continue to cook for 10 to 15 minutes or until the chicken and aubergine has fully cooked.
Remove the lid and add coconut milk and fresh coriander and stir. Then leave the sauce to simmer uncovered for 2 minutes stirring occasionally.
Calories: 410kcalCarbohydrates: 17gProtein: 31gFat: 26gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 80mgSodium: 216mgPotassium: 1106mgFiber: 5gSugar: 6gVitamin A: 1072IUVitamin C: 23mgCalcium: 82mgIron: 6mg