Eggplant chicken breast curry
There's so much eggplant left that it tastes good when I put the fried one in the curry It's hard to eat vegetables one by one, but I naturally eat them after putting them in curry.
4 serving
Within 60 minutes
안효진1102
Ingredients
  • Chicken breast
    200g
  • onion
    1ea
  • Branch
    1ea
  • Potato
    2ea
  • sweet potato
    2ea
  • bay leaf
    1ea
  • Curry
    4ea
  • olive oil
  • ground pepper
    little
  • Salt
    little
Cooking Steps
STEP 1/11
Sweet potato potatoes take the most time to cook, so put enough olive oil and stir-fry them. (Stir until the sweet potato color is dark)
STEP 2/11
Cut the eggplant into slices and prepare it with onions
STEP 3/11
Since the bottom is burning, you need to adjust the heat from high to medium and stir it with chopsticks
STEP 4/11
Put the onions in another frying pan and stir-fry it
STEP 5/11
Add eggplants, add a bit of salt on top, and stir-fry it in olive oil
STEP 6/11
When the potatoes are cooked, the water gets swollen to the point where the potatoes are submerged
STEP 7/11
When it boils a little bit, add the fried eggplant onion
STEP 8/11
Take off four pieces of curry
STEP 9/11
Dip it in. (You don't need to put it in the water.)
STEP 10/11
Slice chicken breast and stir-fry a little,
STEP 11/11
Add one bay leaf and bring to a boil
You usually eat it with kimchi or kkakdugi, but if you mix pickles or cucumbers, it tastes better.
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