Flavorful Curry with Tender Chicken Breast and Eggplant
Specialty Curry with Grilled Chicken Breast and Eggplant
Tired of the same old curry? Introducing a special curry recipe that elevates the taste and texture by adding delicious grilled chicken breast and sweet eggplant. Even those who don’t typically enjoy eggplant will surely fall in love with this dish!
Curry Ingredients- Chicken breast cubes 6 pieces (bite-sized)
- 1 onion (medium size)
- 1 potato (medium size)
- 1/2 eggplant (medium size)
- 1/2 carrot (medium size)
- Butter 20g
- Broccoli florets 8 pieces (blanched)
Cooking Instructions
Step 1
First, prepare the vegetables for the curry. Chop the onion, potato, eggplant, and carrot into relatively large cubes, about 2-3 cm. This size will give a satisfying texture and make them look more appealing when served. Larger pieces also help prevent them from becoming mushy during cooking.
Step 2
Heat a wide pot or deep pan over medium heat. Add 20g of butter and let it melt to impart a rich, smooth flavor. Be careful not to burn the butter; let it melt gently over low heat.
Step 3
Once the butter has melted, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and releases a sweet aroma. Thoroughly sautéing the onions is key to bringing out the natural sweetness and deep flavor of the curry.
Step 4
When the onions start to turn translucent, add the cubed potatoes and carrots. Stir-fry together with the onions for about 5 minutes, until the vegetables are lightly coated in butter and begin to soften.
Step 5
Once the vegetables have been sautéed, pour in enough water to cover them. Cover the pot with a lid and bring to a simmer over medium-low heat for about 10-15 minutes, or until the potatoes and carrots are tender. You can check for doneness by piercing them with a fork; they should yield easily.
Step 6
When the vegetables are fully cooked, reduce the heat to low. Add the solid curry roux. Stir gently with a spatula or ladle to dissolve the curry cubes completely without any lumps. It’s important to dissolve the curry slowly and thoroughly to avoid clumping.
Step 7
As the curry begins to thicken, add the blanched broccoli florets. Simmer for just a short time, about 1-2 minutes, until the broccoli turns a vibrant green. Avoid overcooking, as it can become too soft. If the curry becomes too thick, gradually add more water to reach your desired consistency. Taste and adjust seasoning with salt or pepper if needed.
Step 8
In a separate pan or air fryer, grill the chicken breast cubes and eggplant. Lightly brush the chicken cubes with olive oil, season with salt and pepper. Place the chicken and eggplant in the air fryer and cook at 180°C (350°F) for about 15-20 minutes, until the chicken is golden brown and cooked through, and the eggplant is tender and slightly caramelized. The eggplant should be soft and slightly shriveled.
Step 9
Serve the warm rice in a bowl, and ladle a generous portion of the flavorful curry over it. Finally, top with the perfectly grilled, crispy-on-the-outside, juicy-on-the-inside chicken breast and the sweet, tender eggplant. Your impressive Chicken Breast and Eggplant Curry is ready to be enjoyed!
