My mother-in-law is visiting and made a fantastic, easy curry that some of you might want to try out. I'd never used eggplant in my chicken curry, but this was an eye-opener.
Two pounds chicken (split thighs)
Half a large eggplant (three cups when cubed)
One potato, cubed
One sliced onion
One teaspoon crushed ginger
Two cloves crushed garlicHalf a teaspoon turmericCoriander leaves to garnish the dish
RajBhog Madras Curry Paste (Madras curry pastes are pretty spicy and easy to pull together. Here's one on recipezaar that you can try)
Three tablespoons of olive oil
- Heat the oil, and fry the ginger and garlic, then toss in the onion and brown
- Add the Madras Curry paste and mix in the turmeric. Saute till the mixture comes to a boil
- Add the diced potato and chicken and cover well in the paste
- As the chicken gets tender, add the eggplant and let soften
- Add around a half-cup of hot water to cook the mix
- An optional addition is two tablespoons of coconut powder, which thickens the sauce
This is a non-traditional side-dish, which can be served with rice or flat breads. It had an interesting Italian element to it all - perhaps thanks to the eggplant.