|Time to prepare||1 hour|
|Time to cook||45 minutes|
|No. of servings||8|
|Ingredients||2 cubes of ginger, about 1" square
1 full bulb garlic (10-12 cloves)
1 brown onion
5 green Thai chili peppers, sans seeds
*** Chop above four finely.
3 white potatoes
3-4 large Chinese eggplants
juice and pulp of 2 lemons and 1 lime
Madras curry powder (I cheated, but I did use the best - from Worldspice.com)
2-3 tbs olive oil
1 can coconut milk
2-3 skinless, boneless chicken breasts
|Instructions||Finely chop onion, garlic, chili peppers, ginger and set aside.
Cut and squeeze juice from 2 lemons and 1 lime; set aside. Cut 2-3 tomatoes and set aside.
Bake 3 large (Chinese) eggplants covered in olive oil for 30 minutes at 200 C/400 F.
As the eggplants bake, boil potatoes 20-25 minutes.
I grilled the chicken on a George Foreman grill, basted only with olive oil and salt. The chicken needs to grill about 10-15 minutes, so start this when all else is underway.
With everything cooking, now saute the onion, garlic and chili pepper. As it browns, add the Madras curry powder and fry at high heat for a few minutes.
Reduce heat and fry the tomatoes and ginger into the mix. When everything becomes liquidy, add the coconut milk and lemon-lime jiuce. Reduce heat to simmer.
Lastly, add in this order:
|Notes||Thick sauce, extremely flavourful.|
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