Kanya's Chicken and Eggplants Curry
Kanya's Chicken and Eggplants Curry

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, kanya's chicken and eggplants curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both). 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.

Kanya's Chicken and Eggplants Curry is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Kanya's Chicken and Eggplants Curry is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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

Season with fish sauce and sugar to taste. Green curry paste tends to be spicier than red curry paste. Add eggplant and stir-fry until skin becomes lightly brown and blistered. This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu.

Steps 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 :)

Add eggplant and stir-fry until skin becomes lightly brown and blistered. This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu. This traditional Burmese Eggplant Curry is made without coconut milk. The eggplant stuffing / curry sauce base is made from finely Eggplants - When we first cooked this in Myanmar we used long thin eggplants similar to Chinese/Japanese eggplant varieties. My eggplant not-loving handsome man declared his love for eggplant curry.

So that is going to wrap it up with this exceptional food kanya's chicken and eggplants curry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!