Indian Chicken Breasts with Eggplant Curry



2 Tbsp Madras curry paste
2 Tbsp olive oil
1 boneless, skinless chicken breast per person
Combine curry paste and oil.
Brush on chicken breasts.
Marinate for 1 hour, then grill on the barbeque.
1 large onion
1 eggplant
2 large tomatoes
Cut onion and eggplant into " slices.
Brush with oil and grill 4-5 minutes per side, until soft.
Cut onion & eggplant slices, and the tomatoes into chunky pieces.
1 Tbsp oil
mushrooms, sliced
1 apple, coarsely chopped
1 Tbsp curry paste
2 Tbsp chopped coriander
(or Italian parsley)
Heat oil in a large skillet on medium heat. Stir fry mushrooms and apple pieces until soft. Stir in the curry paste, then add the onion, eggplant and tomatoes. Stir until vegetables are combined with the curry paste to form a sauce.
At this point, you can cut the chicken into strips and add to the skillet mixture; then serve over steamed rice. Or, serve the chicken breasts whole, nestled on top of the vegetables, with rice on the side.
This amount of sauce will serve 4 source: adapted from Lucy Waverman in the Toronto Star, July, 2001