Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a tasty dish, kanya's chicken and eggplants curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kanya's Chicken and Eggplants Curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Kanya's Chicken and Eggplants Curry is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 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 :) Adjust the heat so that the curry maintains a gentle simmer. Add chicken and stir to coat well. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kanya's chicken and eggplants curry using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Kanya's Chicken and Eggplants Curry:

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

Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it). Serve with hot basmati rice or naan. Remove from the heat and stir in the Thai basil, chiles, and.

Instructions to make Kanya's Chicken and Eggplants Curry:

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 :)

In a large skillet or wok, fry the chicken over high heat with a little oil. In the same skillet, add a little oil if needed and fry the onions, coarsely chopped. Using curry chicken as a base, we'll add some diced eggplant (aka baigan, melongene or aubergine) as well as some cubed potato and simmer it all in a lovely. The Chicken & Eggplant Tikka Marsala came out great and teamed up well with the wine. If you like this you may also be interested in my Instant Pot Chicken Curry or Grilled Eggplant Parmesan.

So that’s going to wrap it up for this Authentic food kanya's chicken and eggplants curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!