Friday, April 18, 2008

Chicken baingan-wala (Chicken and Eggplant curry)



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.
Ingredients:
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 turmeric
Coriander 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.

3 comments:

Kamini said...

Roopa,
I just found out about your blog - and have been drooling since!
Lots of good stuff here for me to try out.
Cheers,
Kamini (a fellow foodie!)

Anonymous said...

dear roopa, please thank ma in law for the eggplant chicken recipe...i was shopping ad hoc and picked up eggplant and chicken not knowing how to go about it....but it turned out fantastico and we in hawaii love our chicken and eggplant..what a treat to have it indian style together...double the hapiness....cept i added a bit of tomato puree to the recipe...deeelish! rohit

Jyothi Madanlal Chhabria said...

This curry turned out awesome. I chopped the eggplant really small and it therefore melted into the sauce and we hardly could taste it. I did add in a tomato but I think the madras curry paste made fresh made all the difference. Thank you for this recipe. It is a keeper - and a sure way to add in some veggies.