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