Indian Delights

Egg Plant & Chicken-Style Curry

Serves 4
Cooking time 40 minutes


1 box Fry’s Chicken-Style Strips, defrosted
2 large eggplant (brinjal)
2 cloves garlic
3 tablespoons oil
½ an onion, chopped
Curry leaves
3 green chillies, halved
1 can chopped tomatoes
Mustard seeds
1 teaspoon jeera powder
2 teaspoons turmeric powder
Salt to taste


Preheat oven to 180°. Place eggplant and garlic on an oven tray, drizzle with olive oil and bake for about 4 minutes. Remove and allow to cool. Remove skin and mash eggplant with garlic. Set aside.

Fry Chicken-Style Strips on high heat for 12 minutes and set aside.

Heat oil in saucepan. Add onions, spices and curry leaves. Add in tomatoes and salt and simmer for 5 minutes. Add eggplants and chicken strips to the saucepan. Heat through.

Garnish with coriander and serve with roti.

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