Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins

A unique combination of eggplant and chicken.

Ingredients:

2 tsp curry powder

1 clove garlic, crushed

1 large onion, chopped

2 Tbsp water

1 eggplant, diced

1 cup cooked skinless chicken

2 Tbsp chopped fresh parsley

3/4 cup lowfat yogurt

3 cup cooked couscous, for serving

428.57 g tomato puree, salt reduced

1 Tbsp cornstarch

Directions:

Pre-cook the couscous.

Heat curry in a non-stick skillet, add garlic, onion, water and cook for 2 minutes.

Add the eggplant and saute 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.

Author:

Family Health Network