GREEN CHICKEN CURRY WITH EGGPLANT

GREEN CHICKEN CURRY WITH EGGPLANT
Serves 4
A quick easy and delicious recipe. Chicken breast only takes a short time to cook in a Heylo bag.
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Simmer
5 min
Stand
1 hr
Simmer
5 min
Stand
1 hr
Ingredients
  1. 500 gr chicken breast – cut into small pieces
  2. 1 Tablespoon oil
  3. 1 onion chopped
  4. 1 medium size eggplant
  5. 1 red capsicum in slices.
  6. 2 tablespoons curry paste
  7. 1 tin coconut milk
  8. 1 cup chicken stock
  9. 1 Tablespoon fish sauce
  10. 1 Tablespoon lime juice
  11. 2 teaspoon raw sugar
  12. A small handful coriander leaves for garnish
Instructions
  1. Heat the oil in heavy frying pan.
  2. Add the onion and curry paste and cook together for a minute.
  3. Add the coconut milk and stock and bring to the boil.
  4. Pour into a medium to small pot.
  5. Add some oil to the frying pan and briefly brown the chicken. Add to the pot.
  6. Saute the eggplant and capsicum in a little oil , and add to the pot.
  7. Add the rest of the ingredients to the pot (except the coriander).
  8. Simmer for 5 minutes with the lid on.
  9. Transfer the pot of curry to the Heylo bag.
  10. Close the bag with the Velcro and do up the drawstring.
  11. Push the beads up to cover all surfaces of the pot.
  12. Leave in the Heylo bag for 1 hour.
  13. Serve into a beautiful dish and garnish with coriander leaves.
  14. Serve with jasmine rice.
Notes
  1. Serve this into bowls of sticky rice with the sauce spooned over. To feed more people add more vegetables.
Heylo Bags http://heylobags.co.nz/