chicken and eggplant coconut curry
1 brown onion, peeled, chopped
2 garlic cloves, finely chopped
1 tsp ginger, peeled, finely chopped
2 tsps ground cumin
2 tsps ground coriander
1 tsps garam masala
3 small skinless chicken breast fillets
2 small eggplants, chopped
1 x 300g can coconut cream
¼ cup mint, chopped
¼ cup coriander, chopped
¼ cup coconut flakes, toasted
Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onion cook until soft and translucent. Add garlic, ginger, and spices. Cook for a further minute.
Add chicken fillets and diced eggplant and cook for 2 minutes or until lightly browned. Add coconut cream and ½ cup water. Bring to gentle boil, reduce to simmer.
Cook, covered for 15-20 minutes or until chicken fillets are cooked through. Stir through herbs.
Serve with steamed rice and garnish with toasted coconut and lime.