1/3 cup sunflower oil

1 big onion, diced

3 cloves garlic, chopped

2 egg plant, diced

1 Chicken breast or 300 grams chicken (With born is more flavorful)

1 tsp. cumin powder

1 tsp. turmeric powder

2 tsp. coriander powder

2 tsp. smoked paprika

2 cups water or thin coconut milk

1 tsp. or 1 cube chicken stock

1 big tomato, sliced

1/3 cup thick coconut milk

1/3 cup fresh coriander leafs and 6 mint leaf (chopped)



1_ Heat half of the oil in a pan over medium heat and saute the chopped onion and garlic until slightly brown. Remove with a slotted spoon and set aside.

2_ Add the rest of oil and fry the eggplant until soft. Remove from the pan and set aside.

3_ In the same pan over low heat, fry the chicken breasts on both sides until golden. Remove from the pan and set aside.

4_ Return the sautéed onions to the pan and add all the spices. Cook until the spices become fragrant, Pour the water and add the chicken stock and bring to a boil.

5_ Arrange the chicken breasts and fried egg plant in the pan and scatter tomatoes on top. Lower the heat sprinkle salt and cover with lid. Braise gently until chicken is cooked through, and the curry thickened a little.

6_ When the chicken is cooked through and curry is thick, add coconut milk, give a stir and adjust the seasoning and cook a minute longer. Scatter coriander and mint leaf mixture on top. Enjoy!


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