Easiest Way to Make Speedy Chicken Curry Crumble with Eggplant, Tomatoes and Apple
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, How to Prepare Award-winning Chicken Curry Crumble with Eggplant, Tomatoes and Apple. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Curry Crumble with Eggplant, Tomatoes and Apple, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Curry Crumble with Eggplant, Tomatoes and Apple delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Curry Crumble with Eggplant, Tomatoes and Apple is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Curry Crumble with Eggplant, Tomatoes and Apple estimated approx 1 h 30 min.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Chicken Curry Crumble with Eggplant, Tomatoes and Apple using 12 ingredients and 7 steps. Here is how you can achieve it.
My friend Liliana made this unusual recipe by French chef Pascale Alemany for the holidays and I immediately asked for it. One can make it milder or bolder by tinkering with the seasoning. It is a tasty dish for a grey winter day.
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Ingredients and spices that need to be Prepare to make Chicken Curry Crumble with Eggplant, Tomatoes and Apple:
- 3 medium tomatoes (or 4 small ones)
- 3 tablespoons olive oil
- 1 eggplant, peeled and cubed
- 1 1/2 pounds boneless chicken or turkey breasts, cut in strips
- 1 apple, peeled and cubed
- 1 1/2 tablespoons curry powder
- 5 tablespoons shredded coconut
- 125 cc coconut milk
- Salt and ground black pepper
- 100 g flour
- 100 g butter at room temperature
- 50 g sugar
Steps to make Chicken Curry Crumble with Eggplant, Tomatoes and Apple
- Blanch tomatoes in boiling water for 10 seconds and peel them. (If tomato skin doesn’t bother you, you can skip peeling them.) Seed and dice them.
- In a Dutch oven or a large pan sauté eggplants in olive oil for 10 minutes.
- Add chicken, apple, tomatoes, 1 tablespoon curry powder, 3 tablespoons shredded coconut, salt, and pepper. Combine and cook for 20 minutes, stirring often.
- Preheat oven to 355F.
- Incorporate coconut milk and pour mixture in a greased serving (oven-proof) casserole.
- Prepare the crumble by combining with your fingers the flour, butter, sugar, 2 tablespoons shredded coconut, salt, and pepper until it resembles coarse breadcrumbs. Mix in 1/2 tablespoon curry powder. Spread over the curry.
- Bake for 25 minutes. Serve warm.
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