December 6
Chicken Curry
A quick trip to Trader Joe's produced some curry sauce. The sauce was
really quite good - very spicy. We added some eggplant and some chicken to
make tonight's meal. We served it with some Madras lentils and pita
bread.
Menu
- Chicken Curry [View Recipe]
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Ingredients
- 1 medium eggplant
- 1 teaspoon oil
- non-stick cooking spray
- salt
- 15 ounces Curry Simmer Sauce
- 1 cup water
- 8 ounces chicken (cut into 1 inch pieces)
- parsley
Instructions
We pre-heat the oven to 425 degrees. We cut the eggplant into 1/2 inch thick slices. Then we cut each slice into pieces the size of "ziti" pasta. We toss with the olive oil. We coat a cookie sheet with aluminum foil, spray with non-stick cooking spray, and put the eggplant onto the foil in one layer. We sprinkle with salt and roast in the oven for about 10 minutes until tender.
In a large saute pan, we add the curry sauce and water and bring to a boil. We boil for a few minutes, turn down the heat, and add the chicken and eggplant. We simmer this gently for about 5 minutes until the chicken is cooked through. We serve over rice garnished with parsley (although cilantro would have been even better!)
- White rice
- Tasty bites Madras Lentils
- Pita bread