Easiest Way to Prepare Tasty Kanya's Chicken and Eggplants Curry

Easiest Way to Prepare Tasty Kanya's Chicken and Eggplants Curry Delicious, fresh and tasty.

Kanya's Chicken and Eggplants Curry. South Indian Eggplant Curry - roasted eggplant simmered in a strongly spiced curry The tandoor also originates from the north, hence dishes like Tandoori Chicken come Eggplant - small to medium eggplants are best so every piece has a bit of skin which. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).

Add the chicken, coat in the curry paste mixture, and cook until done.

Season with fish sauce and sugar to taste.

Learn how to make Thai red chicken curry that's both spicy and aromatic, complementing the tender chicken and soft eggplants.

You can cook Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kanya's Chicken and Eggplants Curry

1. You need 200 grams of minced chicken.

2. Prepare 1 large of eggplant.

3. You need 1/2 tbsp of thai red curry paste.

4. It’s 150 ml of coconut milk.

5. Prepare 4 clove of garlic.

6. Prepare 4 of kaffir lime leaves.

7. You need 1/2 of onion /chopped.

8. It’s 1 of fresh chili sliced.

9. You need 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. Prepare 1 of alluminium foil to bake shells.

13. It’s 1 of optional parmesan cheese for topping.

Have it with plain rice, it's.

Add eggplant and stir-fry until skin becomes lightly brown and blistered.

Recipe: Perfect Indian Eggplant and Potato Curry Indian Eggplant and Potato Curry.

Easy Indian spiced Eggplants and A delicious low syn Chicken and Eggplant Curry - packed with flavour and full of speed foods.

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 :).

Easily cooked stove top or in an Instant Pot..

Ingredients: chicken breasts, chicken thighs, boneless, skinless, coconut cream, green curry paste, coconut milk, eggplant, fish sauce The coconut cream will become fragrant as it thickens.

When you see tiny poo ls of oil glistening on the surface add the curry.

My eggplant not-loving handsome man declared his love for eggplant curry.

Before you get busy (but not actually busy cause it's so easy) making the sauce for the eggplant curry, you're going to do two little things This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts.