Coconut-Curried Chicken with Roasted Eggplant

Name: Coconut-Curried Chicken with Roasted Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless chicken breast halves, with skin; 1 Tbsp curry powder; 2 Tbsps dry white wine; 340 grams freshly cooked egg noodles, for serving; 567 grams eggplant, peeled and cut into 3-by-1 inch sticks; 59 milliliters fresh cilantro leaves; 1 Tbsp finely chopped fresh ginger; 1 garlic clove, minced; 1 teaspoons lemon zest; 1 teaspoon finely grated lemon zest; 1 Tbsp peanut oil; 2 Tbsps peanut oil; 4 servings Salt and freshly ground pepper; 1 large shallot, minced; 1 Tbsp soy sauce; 1 teaspoon soy sauce; 1 teaspoons sugar; 2 Tbsps chopped unsalted peanuts; 118 milliliters unsweetened coconut milk

Coconut-Curried Chicken with Roasted Eggplant might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 705 calories, 41g of protein, and 27g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, soy sauce, peanut oil, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make the marinade and marinate the chicken: In a large shallow glass or ceramic dish, combine the wine with the peanut oil, curry powder, ginger, soy sauce, garlic, shallot and lemon zest.

Ingredients you will need

Curry Powder

Lemon Zest

Peanut Oil

Soy Sauce

Marinade

Whole Chicken

Shallot

Garlic

Ginger

Wine

Add the chicken breasts to the marinade and turn to coat. Set aside for at least 20 minutes or overnight.

Ingredients you will need

Chicken Breast

Marinade

Preheat the oven to 45

Equipment you will use

Oven

Spread a little of the the peanut oil on a large baking sheet. Arrange the eggplant on the sheet and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Peanut Oil

Eggplant

Spread

Equipment you will use

Baking Sheet

Bake on the bottom shelf of the oven until the sticks are well browned on the bottom, about 25 minutes. Using a metal spatula, scrape the eggplant from the sheet and set aside.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Spatula

In a large skillet, heat the remaining peanut oil over high heat until almost smoking.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

Add the chicken breasts, skin side down, and reduce the heat to moderately high. Cook the chicken until the skin is nicely browned, about 3 minutes. Turn the chicken and add 1 cup of water and the sugar. Cover, reduce the heat to moderately low and simmer until the chicken is cooked through, about 8 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Sugar

Water

Transfer the chicken to a plate.

Ingredients you will need

Whole Chicken

Increase the heat to moderately high and add the soy sauce and lemon zest. Boil the cooking liquid to thicken it slightly and concentrate the flavor. Return the chicken to the skillet, add the coconut milk and simmer for 1 minute.

Ingredients you will need

Coconut Milk