Chicken and eggplant curry

Chicken and eggplant curry


For an effortless weeknight meal you cant go past this flavoursome one-pan chicken and eggplant curry.

The ingredient of Chicken and eggplant curry

  1. 2 tablespoons olive oil
  2. 1 eggplant, cut into 2.5cm pieces
  3. 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
  4. 1/3 cup (100g) korma curry paste
  5. 300ml Bulla Cooking Cream
  6. 250g cherry tomatoes
  7. 150g sugar snap peas
  8. 2 x 250g Coles Brown Rice & Quinoa
  9. 1/2 cup coriander sprigs
  10. 1/2 cup (70g) slivered almonds, toasted

The instruction how to make Chicken and eggplant curry

  1. Heat half the oil in a large saucepan over medium heat. Cook the eggplant, stirring, for 7 mins or until golden and tender. Transfer to a plate.
  2. Heat the remaining oil in the pan over medium-high heat. Cook the chicken, stirring, for 5 mins or until browned. Add curry paste and cook, stirring, for 2 mins or until chicken is well coated.
  3. Add the cream and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to medium and cook for 10 mins or until chicken is cooked and sauce thickens. Add the tomatoes and cook for 5 mins or until tomatoes are heated through and start to split. Add the eggplant and sugar snap peas. Cook for 1 min or until the sugar snap peas are tender.
  4. Meanwhile, heat the rice mixture following packet directions.
  5. 5. Top curry with coriander sprigs. Serve with rice mixture and almonds.

Nutritions of Chicken and eggplant curry

fatContent: 815.229 calories
saturatedFatContent: 47 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 12 grams sugar
cholesterolContent: 37 grams protein

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