Spicy Chicken Curry

Spicy Chicken Curry

INGREDIENTS:
1/4 cup oil
750g chicken thigh fillets, quartered
1 medium (about 150g) onion, chopped
1 large (about 350g) egg plant, chopped
375ml can Singapore Curry Sauce
200g baby mushrooms, halved
2 tablespoons chopped fresh coriander

RECIPE:
Heat 1 tablespoon of the oil in pan, add chicken in batches, cook, stirring, until chicken is well browned; remove from pan. Heat remaining oil in pan, add onion and eggplant, cook, stirring, until onion is soft. Stir in chicken and sauce, simmer, covered, 15 minutes, stir in mushrooms, simmer, uncovered, further 15minutes or until the chicken is cooked through; stir in coriander.

SERVING:
Serve curry with boiled rice and zucchini and red pepper strips, if desired. Curry can be made 2 days ahead. Singapore Curry Sauce is available in supermarkets. Suitable to freeze. Suitable to microwave.

 
 
 

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