Simple Way to Make Ultimate Chicken Curry Crumble with Eggplant, Tomatoes and Apple

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Chicken Curry Crumble with Eggplant, Tomatoes and Apple. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Curry Crumble with Eggplant, Tomatoes and Apple, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Curry Crumble with Eggplant, Tomatoes and Apple delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Curry Crumble with Eggplant, Tomatoes and Apple is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Curry Crumble with Eggplant, Tomatoes and Apple estimated approx 1 h 30 min.

To get started with this recipe, we must prepare a few ingredients. You can have Chicken Curry Crumble with Eggplant, Tomatoes and Apple using 12 ingredients and 7 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Chicken Curry Crumble with Eggplant, Tomatoes and Apple:

1. 3 medium tomatoes (or 4 small ones)
2. 3 tablespoons olive oil
3. 1 eggplant, peeled and cubed
4. 1 1/2 pounds boneless chicken or turkey breasts, cut in strips
5. 1 apple, peeled and cubed
6. 1 1/2 tablespoons curry powder
7. 5 tablespoons shredded coconut
8. 125 cc coconut milk
9. Salt and ground black pepper
10. 100 g flour
11. 100 g butter at room temperature
12. 50 g sugar

Steps to make to make Chicken Curry Crumble with Eggplant, Tomatoes and Apple

1. Blanch tomatoes in boiling water for 10 seconds and peel them. (If tomato skin doesn’t bother you, you can skip peeling them.) Seed and dice them.
2. In a Dutch oven or a large pan sauté eggplants in olive oil for 10 minutes.
3. Add chicken, apple, tomatoes, 1 tablespoon curry powder, 3 tablespoons shredded coconut, salt, and pepper. Combine and cook for 20 minutes, stirring often.
4. Preheat oven to 355F.
5. Incorporate coconut milk and pour mixture in a greased serving (oven-proof) casserole.
6. Prepare the crumble by combining with your fingers the flour, butter, sugar, 2 tablespoons shredded coconut, salt, and pepper until it resembles coarse breadcrumbs. Mix in 1/2 tablespoon curry powder. Spread over the curry.
7. Bake for 25 minutes. Serve warm.

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