Chicken Curry With Eggplant

Name: Chicken Curry With Eggplant
Ingredients: 2 chicken breasts, cut in small pieces; 1/2 sliced onion; 2 tablespoons olive oil; 2 cloves of garlic; 1 tablespoon curry powder; 1 tablespoon coriander powder; 1 1/2 cups pulpit of tomato; 2 cups chicken broth; 1 eggplant cut in cube; fresh parsley; salt and pepper; 1 cup brown rice (uncooked) or others, quinoa, etc.

12 ingredients

4 steps

Ingredients

2 chicken breasts, cut in small pieces
1/2 sliced onion
2 tablespoons olive oil
2 cloves of garlic
1 tablespoon curry powder
1 tablespoon coriander powder
1 1/2 cups pulpit of tomato
2 cups chicken broth
1 eggplant cut in cube
fresh parsley
salt and pepper
1 cup brown rice (uncooked) or others, quinoa, etc.

Directions

1

In a pan, a pot or a wok for my part, pour 2 tbsp of olive oil. Place onion in a hot oil so as to brown the surface, heat 2 minutes, add then the chicken and the garlic. Sprinkle the curry powder and the coriander and make leather 5-7 minutes.
2

Add the pulpit of tomato, the chicken broth and the cubes of eggplant. Mix the whole. Cook the set over a brisk heat during 15 minutes, by moving regularly.
3

Salt and pepper, lower the fire and cover. Let simmer 20 minutes (more if the eggplant is not cooked). Do not hesitate to add some water if the preparation thickens.
4

Serve with some brown rice or other and cut through of fresh parsley by top.