Ingredients

1/4 cup vegetable oil 2 whole boneless, skinless chicken breasts, cut into bite-size pieces 1 eggplant, peeled, cut into 1/4-inch sticks about 1 1/2 inches long 1 1/2 tablespoons curry powder, or more, to taste 1 cup chicken broth 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme 1/2 cup unsweetened coconut milk 1/2 cup sour cream or plain low-fat yogurt 1 tomato, seeded and diced salt and freshly ground black pepper, to taste

Description

Amstel Chicken Curry, Recipe

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