A unique combination of eggplant and chicken.
Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 30 mins
(for pre-cooking chicken and couscous)
Yield: 4 x approx. 1-1/2 cup servings
Heat curry powder 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 a 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.