One cannot think well, love well, sleep well, if not has not eaten well … Check This Amazing Recipe: Chicken and aubergine massaman curry
How to Make Chicken and aubergine massaman curry
less than 30 mins
10 to 30 mins
- 300ml/10fl oz reduced fat coconut milk
- 200ml/7fl oz chicken stock
- 1 small red onion
- 1 level tbsp Thai massaman curry paste
- 1 cinnamon
- 2 chicken breasts
- 100g/3½oz fine green beans
- 1 aubergine
- 1 tbsp roasted cashew
- 1 red chilli
- 1 spring onion
- 2 limes
Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat.
Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through.
Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over.