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Easy chicken curry recipe nyt. Cook until the eggplant begins to soften about 5 minutes. Cook for about 4 minutes until the chicken has changed color and firmed up. Add the eggplant season with 12 teaspoon salt and stir gently until evenly coated with the curry paste.
Stew it gently with chicken eggplants and green beans and serve. Stir in fish sauce and lime leaves. This easy instant pot chicken curry with eggplant recipe is full of indian flavors that will have you making it again and again for quick weeknight dinners.
Cook at a low simmer for 5 minutes. Add remaining coconut milk bring to a boil add eggplant and cook at a simmer covered until chicken and eggplant are completely cooked. Add chicken and stir to coat well.
The key to making this dish sing lies in the paste a blended joy of southeast asian herbs and spices mixed with some lime juice and the soft coconut milk that helps to relieve some of the spice in the curry.
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