Easiest Way to Cook Appetizing Kanya's Chicken and Eggplants Curry

Posted by MAU 7

Selasa, 29 September 2020

Kanya's Chicken and Eggplants Curry. 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. Hi every one welcome to visit my channel is talk about cooking life style and Amazing cooking baby eggplants curry with chicken recipe. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass.

Add the chicken, coat in the curry paste mixture, and cook until done. Season with fish sauce and sugar to taste. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both). You can have Kanya's Chicken and Eggplants Curry using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kanya's Chicken and Eggplants Curry

1. Prepare 200 grams of minced chicken.
2. It's 1 large of eggplant.
3. It's 1/2 tbsp of thai red curry paste.
4. Prepare 150 ml of coconut milk.
5. Prepare 4 clove of garlic.
6. You need 4 of kaffir lime leaves.
7. Prepare 1/2 of onion /chopped.
8. You need 1 of fresh chili sliced.
9. Prepare 1 bunch of sweet basils.
10. It's 1 of salt to taste.
11. You need 1/2 tsp of each,sugar and palm sugar.
12. You need 1 of alluminium foil to bake shells.
13. You need 1 of optional parmesan cheese for topping.

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. 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.

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 :).

You can make this curry in an instant pot or on the stovetop (my preference is of course the instant pot). I know water chestnuts aren't commonly used in Thai green curry but I'm a big "crunch" fan and always. Green curry paste tends to be spicier than red curry paste. Guyanese Eggplant Chicken Curry recipe: This is my grandmother's recipe from what was British Guiana in South America (now Guyana.) It is a staple of that country and is very unique. It is a fusion of South American, African and Indian cuisine.

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