Step-by-Step Guide to Make Homemade Curry Flavoured Stir-fried Eggplant & Chicken
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Curry Flavoured Stir-fried Eggplant & Chicken is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Curry Flavoured Stir-fried Eggplant & Chicken is something which I have loved my whole life. They’re nice and they look fantastic.
Many issues can more or less affect the taste quality of Curry Flavoured Stir-fried Eggplant & Chicken, ranging from the kind of elements, then the number of recent ingredients, to tips on how to make and serve it. Don’t worry about getting ready delicious Curry Flavoured Stir-fried Eggplant & Chicken at residence, because as long as you realize the tips, this dish is usually a special treat.
The number of servings that can be served to make Curry Flavoured Stir-fried Eggplant & Chicken is 2 to 3 Servings. So be sure this portion is sufficient to serve for your self and your beloved household.
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I often use Oyster Sauce & Soy Sauce to season stir-fried dishes. This Stir-fried Eggplant & Chicken is tasty when seasoned with them, but a few teaspoons Curry Powder make the dish extra tasty. You might be sceptical of mixing Curry Powder with Oyster Sauce & Soy Sauce, but try it once. It is yummy.
Components and spices that have to be Get to make Curry Flavoured Stir-fried Eggplant & Chicken:
- 1 medium Eggplant *It was 280g today
- 1-2 tablespoons Oil *plus extra, I used Canola Oil
- 1 Chicken Breast Fillet *about 300g
- 1 clove Garlic *finely chopped
- 1 small piece Ginger *finely chopped OR grated
- Salt & White Pepper
- 2-3 teaspoons Curry Powder *Indian OR Asian
- 1 tablespoon Oyster Sauce
- 1 tablespoon Soy Sauce
- 2 tablespoons Sake (Rice Wine) *OR Water
Instructions to make to make Curry Flavoured Stir-fried Eggplant & Chicken
- Combine all the Sauce ingredients in a small bowl.
- Cut Eggplant and Chicken Breast Fillet into bite-size pieces. Heat Oil in a frying pan over medium heat and cook Eggplant pieces until nicely browned, then transfer to a plate.
- Add extra Oil to the pan if required, and cook Chicken. When it changed colour, add Garlic and Ginger, and stir for a few minutes. Lightly season with Salt & White Pepper, and add Curry Powder and stir.
- Return the Eggplant, add the sauce and stir to combine. Serve with freshly cooked Rice.
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