Chicken And Eggplant With Curry

Course : Curry
Serves: 2
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3 cloves garlic
1 medium onion
2 cups eggplant
1/2 pound chicken breast
1 teaspoon panang curry base
1/4 cup parsley

Preparation / Directions:

1. in a large skillet, heat oil. 2. saute garlic until golden brown. 3. add onion and eggplant and saute until onion becomes soft. 4. add chicken and reduce heat. 5. simmer until chicken becomes fully cooked (5 - 10 minutes). 6. add parsley and panang curry base. 7. mix thoroughly and season with salt and pepper if desired. 8. serve over pasta or rice.


Nutritional Information:

208 Calories (kcal); 9g Total Fat; (37% calories from fat); 21g Protein; 12g Carbohydrate; 58mg Cholesterol; 66mg Sodium

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