Kanya's Chicken and Eggplants Curry. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass. Add the curry paste and cook, stirring, until. Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender. #BainganChicken #ChickenAndEggplantCurry #SaltAndTamarind Baingan Chicken / Eggplant & Chicken is made with chicken and eggplant simmered in spicy and.

Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out. Add the chicken, coat in the curry paste mixture, and cook until done. You can cook Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kanya's Chicken and Eggplants Curry

1. You need 200 grams of minced chicken.
2. Prepare 1 large of eggplant.
3. It’s 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. It’s 1/2 of onion /chopped.
8. Prepare 1 of fresh chili sliced.
9. You need 1 bunch of sweet basils.
10. You need 1 of salt to taste.
11. It’s 1/2 tsp of each,sugar and palm sugar.
12. You need 1 of alluminium foil to bake shells.
13. Prepare 1 of optional parmesan cheese for topping.

Season with fish sauce and sugar to taste. 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. Green curry paste tends to be spicier than red curry paste. This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu.

Kanya's Chicken and Eggplants Curry instructions

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 :).

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 traditional Burmese Eggplant Curry is made without coconut milk. The eggplant stuffing / curry sauce base is made from finely Eggplants – When we first cooked this in Myanmar we used long thin eggplants similar to Chinese/Japanese eggplant varieties. Add eggplant and stir-fry until skin becomes lightly brown and blistered. Creamy & packed with flavor Thai green curry made from homemade green curry paste.