Step-by-Step Guide to Make Perfect Kanya's Chicken and Eggplants Curry

Kanya's Chicken and Eggplants Curry Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Add chicken,stir until no longer pink,add coconut milk,add eggplant ,seasoning,let it simmer,stir occasionly until almost get dry ,add basils,stir again and heat off Stuff curry into shells,top with cheese ,sliced pepper,and sweet basils,bake until lighty brown,or cheese melt,serve hot with steamed jasmine rice.hope you enjoy making this :) Add chicken and stir to coat well. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.

Here is the best “Kanya's Chicken and Eggplants Curry” recipe we have found so far. This will be really delicious.

Ingredients of Kanya's Chicken and Eggplants Curry

1. You need 200 grams of minced chicken.
2. Make ready 1 large of eggplant.
3. It’s 1/2 tbsp of thai red curry paste.
4. Take 150 ml of coconut milk.
5. It’s 4 clove of garlic.
6. Make ready 4 of kaffir lime leaves.
7. Take 1/2 of onion /chopped.
8. Take 1 of fresh chili sliced.
9. It’s 1 bunch of sweet basils.
10. It’s 1 of salt to taste.
11. Prepare 1/2 tsp of each,sugar and palm sugar.
12. Make ready 1 of alluminium foil to bake shells.
13. You need 1 of optional parmesan cheese for topping.

Cut all of the vegetables and the chicken accordingly.Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).Serve with hot basmati rice or naan.While masala sauce simmers, remove chicken from marinade; discard marinade.

Kanya's Chicken and Eggplants Curry step by step

1. The ingredients,and steps is the same as usual red curry,this recipe is the idea to my personnel favorite,i will post the authentic one later ..start from cut half eggplant to make shells,scoop out the flesh,chop flesh and soak in water,then cover shells with foil,bring to bake until soft,i baked at 200c,5mins.
2. Stir red curry paste in sauce pan with little coconut milk until fragrance,add finely chopped onion,kaffir lime leaves,garlic,add little coconut milk ,keep stiring until paste is shinny,reddish.
3. Add chicken,stir until no longer pink,add coconut milk,add eggplant ,seasoning,let it simmer,stir occasionly until almost get dry ,add basils,stir again and heat off.
4. Stuff curry into shells,top with cheese ,sliced pepper,and sweet basils,bake until lighty brown,or cheese melt,serve hot with steamed jasmine rice..hope you enjoy making this :).

Adjust the heat so that the curry maintains a gentle simmer.In a large skillet or wok, fry the chicken over high heat with a little oil.In the same skillet, add a little oil if needed and fry the onions, coarsely chopped.

Grill eggplant as well, it will take less time, so keep an eye on it.This Chicken and Eggplant Curry of course is not suitable for vegetarians, so if you would like to try a meat free version of a curry with eggplant (aubergine) - try this Eggplant, Sweet Potato and Lentil Curry which is also delicious.That curry has the addition of some coconut milk which makes it super creamy.Using curry chicken as a base, we'll add some diced eggplant (aka baigan, melongene or aubergine) as well as some cubed potato and simmer it all in a lovely.This curry chicken with eggplant will not be the most attractive dish, but I assure the curry base with the addition of the coconut milk will ensure you have a very flavorsome dish.