This recipe was the product of a combination of ideas I came across while browsing other recipes online. I knew spinach could be creamed, but I wanted to try cooking it in coconut milk instead. And I had never really cooked brinjal (aubergine/eggplant) before, so I decided to give it a go.
2 Chicken Breasts
1/2 Zuchhini
1/2 Brinjal (Aubergine/Eggplant - same thing)
Spinach
Coconut Milk
3 - 4 Cloves of Garlic
Olive Oil
Salt, Pepper
Wash and dry the chicken breasts thoroughly, and slice them into manageable pieces.
Slice the brinjal and zuchhini, and quarter the slices.
In a deep-bottomed pan, heat olive oil and add sliced garlic to it.
Add the pieces of chicken to the hot oil and cook until white through but juicy.
Add the brinjal and zuchhini to the pan while the chicken is cooking, and keep tossing everything around till tender. Add salt at this stage.
Remove the chicken, zuchhini and brinjal from the pan and keep aside on a warm plate. To the same pan, add some more oil if required, and the fresh spinach leaves.
Cook the spinach down until done. Add coconut milk so that the leaves absorb the liquid as they cook.
Add the chicken and vegetables to the cooked spinach in the pan. Add coconut milk as required to bring the components together.
Grind fresh pepper on top and serve with rice.
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