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Indian · Main
Avocado-Paneer Stuffed Chicken in Eggplant Sauce
Pounded chicken breasts rolled around paneer, diced avocado and green chile, seared, then gently braised under a chunky curried eggplant, onion and tomato sauce; an elegant fusion main.
- YieldServes 4
- Hands-on45 min
- Total1 h 15 min
- Difficulty
Ingredients
chicken
- 4boneless, skinless chicken breasts (680 g total)
- 115 gpaneer, shredded
- 1ripe but slightly firm Hass avocado, stoned, peeled and cut into 3 mm dice
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 1 tspcoarse kosher or sea salt
- 2fresh green Thai, cayenne or serrano chiles, finely chopped, seeds left in
- 2 tbspcanola oil
sauce
- 565 geggplant (1 medium), stem removed, finely chopped
- 1small red onion, finely chopped
- 2 tspEnglish-style Madras curry powder
- 1½ tspcoarse kosher or sea salt
- 1 tspPunjabi garam masala
- 480 mllow-sodium chicken stock or water
- 1medium tomato, cored and finely chopped
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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