Macaroni Eggplant And Chicken In Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is just something that I came up with last Friday and my parents really loved it. I, however, had the feeling that it missed something, but can't say what. That's why I leave the recipe open to suggestions. Ingredients:
1 (1 lb) bag macaroni or 1 (1 lb) bag rigatoni pasta |
1 medium eggplant |
1 lb chicken breast |
1 box cream |
1 teaspoon grated nutmeg |
1 teaspoon garam masala (i prefer petitfour’s mugal garam masala #49131) |
ground black pepper |
soy sauce |
oil |
salt (optional) |
Directions:
1. Boil the macaroni and if ready before the sauce drain, add some olive oil so they dont stick and put aside.
2. While the macaroni are boiling slice the chicken breasts into fine stripes, pour some soy sauce over them and leave for a couple of minutes.
3. Peel the eggplant, cut it into 1/3 rings and then slice the rings into stripes.
4. Heat some oil in a big saucepan; add the chicken and fry until half done Add the eggplant and sprinkle it with some more soy sauce, add the nutmeg, the garam masala and the black pepper.
5. Cover and cook until eggplant softens up and is almost done; you may need to add some water so that it doesnt stick to the pan.
6. Add the cream and boil uncovered at low heat until the mixture thickens to your taste; try and add some salt or more soy sauce if needed.
7. Serve each portion of macaroni with a generous scoop of sauce on top.
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