Hearty and wholesome, this Chicken and eggplant curry makes for an easy weeknight dinner. Topped with fresh coriander and crunchy almonds, it’s sure to be a family favourite.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
1 eggplant, cut into 2.5cm pieces
500g Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
⅓ cup (100g) korma curry paste
300ml Bulla Cooking Cream
250g cherry tomatoes
150g sugar snap peas
2 x 250g Coles Brown Rice & Red Quinoa
½ cup coriander sprigs
½ cup (70g) slivered almonds, toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large saucepan over medium heat. Cook the eggplant, stirring, for 7 mins or until golden and tender. Transfer to a plate.
Step 2
Heat the remaining oil in the pan over medium-high heat. Cook the chicken, stirring, for 5 mins or until browned. Add curry paste and cook, stirring, for 2 mins or until chicken is well coated.
Step 3
Add the cream and ½ cup (125ml) water. Bring to the boil. Reduce heat to medium and cook for 10 mins or until chicken is cooked and sauce thickens. Add the tomatoes and cook for 5 mins or until tomatoes are heated through and start to split. Add the eggplant and sugar snap peas. Cook for 1 min or until the sugar snap peas are tender.
Step 4
Meanwhile, heat the rice mixture following packet directions.
Step 5
Top curry with coriander sprigs. Serve with rice mixture and almonds.
