Macaroni Eggplant And Chicken In Cream Sauce
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (1 lb) bag macaroni or (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
- Boil the macaroni and if ready before the sauce drain, add some olive oil so they don’t stick and put aside.
- 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.
- Peel the eggplant, cut it into 1/3” rings and then slice the rings into stripes.
- 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.
- Cover and cook until eggplant softens up and is almost done; you may need to add some water so that it doesn’t stick to the pan.
- 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.
- Serve each portion of macaroni with a generous scoop of sauce on top.
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RECIPE SUBMITTED BY
What can I say? I love to cook. And I love to eat.
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<br>As I am Bulgarian and as I live in Bulgaria I'm bound to do and to post the recipes for many typical Bulgarian or Balkan dishes - like the potato moussaka, the tikvenik and the tarator. You can check out all those and some other Bulrarian recipes posted by other people on the site in my specially devised public cookbook. I hope you try and like them. Bon apetit!