Chicken curry with nut aubergine rice

Name: chicken curry with nut aubergine rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 aubergines; 2 onions; 1 bag fresh coriander 15 g; 4 tablespoons (sunflower oil; 1 business suit rice with pieces of nut (275 g); 1 dish chicken fillets approx. 340 g; 2 tablespoons Indian curry paste mild (pot a 283 g); 2 tablespoons sugar; 1 tin can coconut milk popping milk, 400 g

A tasty recipe. The main course contains the following ingredients: poultry, eggplants, onions, fresh coriander (15 g), (sunflower) oil, rice (with pieces of nut (275 g)), chicken fillets (about 340 g), Indian curry paste (mild (pot a 283 g)), sugar, coconut milk (poppy milk and 400 g).

Ingredients

Directions

Wash aubergines and cut into cubes (about 1 cm).
Peel onions and cut into rings.
Chop coriander.
Heat 2 tbsp oil in deep pan and fry 2 min.
Add eggplant and stir-fry for 3 minutes.
Create rice through it.
Add 1/2 l water and 1 tsp salt, bring to the boil and cook over low heat for about 10 minutes.
Fry 2 tbsp oil in frying pan.
Chicken fillets with curry paste for 5 min.
Stir in sugar and chatter milk, bring it to the boil and simmer chicken in sauce on low heat for 10 min.
Half of coriander by creating rice.
Create rice on four plates.
Spread chicken curry and sprinkle coriander over it..