Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 5-ingredientchicken and eggplant garam masala. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Meet your new favorite spice blend! Garam masala makes every meal sing with earthy, aromatic, and complex flavors. Throw in silky coconut cream, sweet bell peppers and chicken, and you'll want to make this keto dish over, and.
5-ingredientChicken and Eggplant Garam Masala is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. 5-ingredientChicken and Eggplant Garam Masala is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 5-ingredientchicken and eggplant garam masala using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make 5-ingredientChicken and Eggplant Garam Masala:
- Take 1 eggplant diced and sweated for 20min
- Get 3 chicken breasts diced to bite size
- Make ready 1 onion diced
- Take 1 can crushed tomato
- Take 200 ml coconut
- Make ready Spices
- Get 2 teaspoons minced ginger
- Take 1 teaspoon corriander
- Take 1 teaspoon cumin
- Make ready 2 teaspoons Garam Masala
- Prepare Adjust brown sugar and salt to your taste
If you've been looking for a good, authentic, Indian garam In contrast, garam masala powder is a mix of spices and seeds that have been ground together. These ground spices vary by regions, by families. The exotic spices of garam masala make this dish excellent to serve at any time. Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric.
Steps to make 5-ingredientChicken and Eggplant Garam Masala:
- Fry chicken breasts till it’s colored. It’s ok if they don’t cook through. Set aside.
- Add oil to medium heat. Stir fry onions and eggplant till soft. Set aside
- Medium low heat, add oil and fry ginger and all the spices for 1 minutes.
- Add eggplant mixture, chicken and crushed tomato. Mix well.
- Bring mixture to boil and simmer for 20 minutes.
- Add salt and sugar to your taste. Add coconut milk and bring to simmer.Serve!
Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the. While the eggplant is boiling, heat oil in skillet over med-high heat. Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Store the remaining Garam Masala in an airtight container in the freezer for up to six months.
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