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Southeast Asian Chicken and Eggplant Curry

2 Mins read

Wenn man zwar Gemüse und Fleisch zuhause hat, aber nicht wirklich weiss was kochen, dann gibts bei uns Curry. Das Geheimnis von Curry ist…. man kann es mit allem kochen! So entstand dieses Southeast Asian Chicken and Eggplant Curry.
Ich hatte die dünnen langen Auberginen zuhause und feine, frische Hühner Brüstchen. Da musste ich einfach ein feines Curry mit kochen! Ich habe Karotten und Sellerie zugegeben, das gab allem einen richtig guten Geschmack. Dazu serviert man am Besten weissen Reis, Parata, Naan oder/und Chutney.

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If you have vegetables and meat at home and don’t know what to do with them, why not cook a curry? The secret of curries is…. you can add whatever you like!
I had some of those thin long eggplants at home and some chicken breasts. So, I just had to make a curry with them! I added carrots and celery and this together made it so very tasty. It is best served with white rice or Parata, Naan and Chutney

Southeast Asian Chicken and Eggplant Curry

Fuer 4 Personen:
4-5 duenne lange Auberginen (oder 1 Grosse)
2 Karotten
2 Cellery Stange
1 Zwiebel
3 Knoblauchzehen
1 Pack Indische Curry Paste (oder 2 EL aus dem Glas)
1 Dose Kokosnussmilch (400 g)
350 g Huehnerbruestchen
Salz und Pfeffer
2 EL Oel

Die Zwiebel in feinen Scheiben schneiden, den Knoblauch hacken, die Auberginen in ca 1 cm lange Stuecke schneiden, die Karotten und den Cellery in kleine Wuerfel schneiden. Das Oel in einem Topf erhitzen und die Zwiebel und den Knoblauch darin anschwitzen. Das Gemuese zugeben und ca 5 Minuten gut durchbraten. Mit Salz und Pfeffer wuerzen. Dann die Kokosmilch und Curry Paste zugeben, gut vermischen und das in Wuerfel geschnittene Huehnerfleisch zugeben. Alles ca 40 Minuten koecheln lassen.
Unterdessen den Reis oder die Parata kochen/herstellen, oder Naan im Ofen aufwaermen und beides zusammen servieren.

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For 4 Persons:
4-5 thin long Eggplants (or one big one)
2 Carrots
2 Celery Stalks
1 Onion
3 cloves of Garlic
1 Pack Indian Curry Paste (or 2 tbsp from the jar)
1 can Coconut Milk (400 g)
350 g Chicken Breast
Salt and Pepper
2 tbsp Oil

Slice the onion thinly, chop the garlic, cut the eggplants into 1 cm slices, dice the carrots and celery stalks. Heat the oil in a pot and fry the onion and garlic. Add the vegetables and fry them for approx. 5 minutes. Season with salt and pepper. Pour the coconut milk in and add the curry paste, mix well. Then add the diced chicken breasts. Let cook for 40 minutes on small heat. Meanwhile cook the rice or fry the parata, heat the naan in the oven. Serve hot!

Southeast Asian Chicken and Eggplant Curry
Southeast Asian Chicken and Eggplant Curry
Southeast Asian Chicken and Eggplant Curry
Southeast Asian Chicken and Eggplant Curry
Southeast Asian Chicken and Eggplant Curry
Southeast Asian Chicken and Eggplant Curry
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