Chicken and eggplant recipe

Repeat with another third of the eggplant the remaining chicken tomatoes and mozzarella another third of the Parmesan and the remaining basil. Salt and pepper each side of the chicken breasts then dredge in flour to coat.

Add the chicken eggplant to masala sauce.

Chicken and eggplant recipe. Ingredients 1 chicken 3 pounds cut into quarters Salt to taste Freshly ground pepper to taste 2 small eggplants about 1 14 pounds total 1 large onion about 12 pound peeled 2 small tomatoes about 12 pound total 2 tablespoons olive oil 1 tablespoon finely minced garlic ¼ cup red-wine vinegar. Repeat with another third of the eggplant the remaining chicken tomatoes and mozzarella another third of the Parmesan and the remaining basil. Top with the remaining eggplant and sprinkle.

Place chicken on grill cook 5 minutes. Cook 5 minutes or until browned on all sides but still undercooked in center chicken will finish cooking in sauce. Grill eggplant as well it will take less time so keep an eye on it.

Add the chicken eggplant to masala sauce. Add the onion garlic turmeric and paprika and cook for 2-3 minutes. Add the ginger paste cumin powder and chili powder.

Add the green chili eggplant and curry powder and cook for another 4 to 5 minutes until the eggplant is soft. Add the curry leaves. Boil eggplant in water to cover 2 minutes.

Place in a strainer and squeeze out water. Salt and pepper each side of the chicken breasts then dredge in flour to coat. In a pan heat 60 ml coconut milk over medium heat for 30 seconds.

Add the green curry paste and slowly bring to a boil stirring constantly. Add remaining coconut milk and return to a boil.