Coconut-Curried Chicken With Roasted Eggplant

Name: Coconut-Curried Chicken With Roasted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE:; 2 tablespoons dry white wine; 1 tablespoon peanut oil; 1 tablespoon curry powder; 1 tablespoon finely chopped fresh ginger; 1 tablespoon soy sauce; 1 garlic clove, minced; 1 large shallot, minced; 1 teaspoon finely grated lemon zest; CHICKEN:; 4 boneless chicken breast halves, with skin; 1 1/2 tablespoons peanut oil; One 1 1/4 -pound eggplant, peeled and cut into 3-by-1 inch sticks; Salt and freshly ground pepper; 1/2 teaspoon sugar; 1 teaspoon soy sauce; 1/2 teaspoon lemon zest; 1/2 cup unsweetened coconut milk; 12 ounces freshly cooked egg noodles, for serving; 1/4 cup fresh cilantro leaves; 2 tablespoons chopped unsalted peanuts

Servings: persons

MARINADE:
2 tablespoons dry white wine
1 tablespoon peanut oil
1 tablespoon curry powder
1 tablespoon finely chopped fresh ginger
1 tablespoon soy sauce
1 garlic clove, minced
1 large shallot, minced
1 teaspoon finely grated lemon zest
CHICKEN:
4 boneless chicken breast halves, with skin
1 1/2 tablespoons peanut oil
One 1 1/4 -pound eggplant, peeled and cut into 3-by-1 inch sticks
Salt and freshly ground pepper
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon lemon zest
1/2 cup unsweetened coconut milk
12 ounces freshly cooked egg noodles, for serving
1/4 cup fresh cilantro leaves
2 tablespoons chopped unsalted peanuts

1
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. Add the chicken breasts to the marinade and turn to coat. Set aside for at least 20 minutes or overnight.
2
Preheat the oven to 450u00b0. 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. 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.
3
In a large skillet, heat the remaining peanut oil over high heat until almost smoking. 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. Transfer the chicken to a plate.
4
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.
5
Transfer the chicken to plates. Toss the eggplant with the egg noodles and arrange next to the chicken. Pour the sauce over the chicken and noodles and garnish with the cilantro leaves and peanuts.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: MARINADE:, 2 tablespoons dry white wine, 1 tablespoon peanut oil, 1 tablespoon curry powder, and more.

Yes, Coconut-Curried Chicken With Roasted Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!