Name: Stuffed Chicken Breasts with Avocado and Cheese in an Eggplant Sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 medium-size eggplant (about 1¼ pounds), stem removed, finely chopped (see Tips); 1 small red onion, finely chopped; 2 teaspoons English-style Madras curry powder; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove the seeds); 2 tablespoons canola oil; 2 cups low-sodium chicken stock or water; 1 medium-size tomato, cored and finely chopped; 1 teaspoon coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 medium-size ripe but slightly firm Hass avocado, seeded, peeled, and cut into ⅛-inch cubes; 4 ounces Doodh paneer, shredded (see Tips); 4 boneless, skinless chicken breasts (1½ pounds total); 1½ teaspoons coarse kosher or sea salt; 1 teaspoon Punjabi garam masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Definitely not a classic curry, this contemporary presentation does pack in some of the classic flavors and ingredients from northern India—in conjunction with avocado, which is actually found in southern India (although not the Hass variety). The eggplant gives the sauce a slightly meaty texture, to make the whole package an excellent main-course offering for an elegant “fusion” dinner.