2 tsp curry powder
1 clove garlic, crushed
1 large onion, chopped
2 Tbsp water
1 eggplant, diced
425 g can salt reduced tomato puree
1 cup cooked skinless chicken (use breast fillets & remove all fat)
2 Tbsp chopped fresh parsley
3/4 cup low fat yogurt
1 Tbsp cornflour
3 cup cooked couscous, for serving
Precook the couscous.
Heat curry in a non-stick frying pan, add garlic, onion, water and cook for 2 minutes.
Add the eggplant and sauté for 2 minutes or until softened. Add the tomato puree and
bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
Add the chicken, parsley, and combined yogurt and cornflour and stir until heated
through.
Serve over couscous.
1 clove garlic, crushed
1 large onion, chopped
2 Tbsp water
1 eggplant, diced
425 g can salt reduced tomato puree
1 cup cooked skinless chicken (use breast fillets & remove all fat)
2 Tbsp chopped fresh parsley
3/4 cup low fat yogurt
1 Tbsp cornflour
3 cup cooked couscous, for serving
Precook the couscous.
Heat curry in a non-stick frying pan, add garlic, onion, water and cook for 2 minutes.
Add the eggplant and sauté for 2 minutes or until softened. Add the tomato puree and
bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
Add the chicken, parsley, and combined yogurt and cornflour and stir until heated
through.
Serve over couscous.
Little Leakers
Eggplant & Chicken Couscous
