Monday, October 20, 2008

Speedy Chicken Curry

I had chicken breast fillet thawed and I figured it will be best for this recipe.

1/4 kilo chicken breast, cut
1 pc. medium eggplant, cut into rounds (optional)
1 cup evaporated milk
1 tsp. curry powder
1 pc. medium onion, sliced
3 cloves garlic, minced and sliced
1 tbsp. vegetable oil
salt and pepper to taste
chili powder (optional)
1. Heat pan and sautee garlic and onion until soft. Add meat and let it simmer for 2 minutes.
2. Add milk and the eggplant slices, if using. Lower the fire and simmer for another 2 minutes.
3. Add curry powder, then salt and pepper. Can add chili powder if preferred. Adjust taste.
4. Serve hot.