© 2018 LITTLE BUD FOOD

chicken and eggplant coconut curry

Serves 4

 

ingredients

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 

1 lime

method

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.