Kanya's Chicken and Eggplants Curry. Silky eggplant and chicken mingle in a fragrant red curry-coconut sauce seasoned with ginger, garlic and lemongrass. Green curry paste tends to be spicier than red curry paste. Eggplant meets chickpeas in this legume-filled version of Baingan Bharta.

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. Meanwhile, on the stovetop in a large skillet sauté the onion and red bell pepper in oil for a few minutes until tender. You can cook 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. You need 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. It's 4 clove of garlic.
6. It's 4 of kaffir lime leaves.
7. Prepare 1/2 of onion /chopped.
8. It's 1 of fresh chili sliced.
9. Prepare 1 bunch of sweet basils.
10. You need 1 of salt to taste.
11. You need 1/2 tsp of each,sugar and palm sugar.
12. Prepare 1 of alluminium foil to bake shells.
13. It's 1 of optional parmesan cheese for topping.

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. 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.

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 :).

Ingredients: chicken breasts, chicken thighs, boneless, skinless, coconut cream, green curry paste, coconut milk, eggplant, fish sauce The coconut cream will become fragrant as it thickens. When you see tiny poo ls of oil glistening on the surface add the curry. Add eggplant and stir-fry until skin becomes lightly brown and blistered. I LOVE eggplant and I like how it. It's a dish that works equally well in the winter as it does in the summer!