Curry eggplant chicken
This dish hits all the right spots when you are craving something in a hot curry eggplant chicken dish. I already have the chicken cooked and broken up into small pieces and prepared quinoa for your grain based to serve the curry on top to absorb all that yummy goodness. This makes preparing the dish even faster, but you can also do this dish from scratch if you have all the basic ingredients ready or substitutions available.
Ingredients
- 1 1/2 pounds prepared chicken (any parts) already cooked and broken to small bite sized pieces
- 1 large onion
- 2 medium eggplant cut into small pieces
- 1/2 cup string beans cut up into bite size pieces
- 1 can coconut milk
- 1/3 cup mushrooms(I use shitake for it's meaty texture, but you can use what you have)
- 3 inches cinnamon stick
- 1/2 cup plain yogurt
- 2 pieces bay leaves
- 1 tbsp turmeric
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tbsp Chile powder
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
In a large cooking skillet, heat the olive oil at medium heat
Add the cardamom, cinnamon, ginger, garlic and ground coriander until aromatic - approximately 1-2 minutes
Add your onions that are thinly sliced and sauté to golden brown and crisp on the edges 5-7 minutes
Add your cut vegetables and mix together until cooked well.
Add your coconut sauce, bay leaves and plain yogurt and cook together for another 3-5 minutes.
Add your cooked chicken and mix well, add some water to make less thick and cover with a lid until the curry sauce thick
Add salt and pepper to taste
Plate this with a ready made quinoa bowl that is cooked and just top of the curry to the dish and time to eat.
Nutrition
Calories: 159kcalCarbohydrates: 7gProtein: 3gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 235mgPotassium: 274mgFiber: 2gSugar: 2gVitamin A: 439IUVitamin C: 3mgCalcium: 59mgIron: 3mg
Tried this recipe?Let us know how it was!