Chicken and Vegetable Curry (Indian) |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy! Ingredients:
5 tablespoons oil, divided (i use coconut and olive) |
1 cup onion, chopped |
5 garlic cloves, chopped |
1/2 teaspoon crushed red pepper flakes (or more) |
2 tablespoons gingerroot, minced |
1 teaspoon salt |
1 teaspoon garam masala |
1 teaspoon cumin |
2 teaspoons curry powder |
3 cloves |
1 teaspoon paprika |
3 bay leaves |
2 tablespoons tomato paste |
1 1/2 cups diced tomatoes |
1 cup coconut milk |
1 medium eggplant, diced |
2 cups zucchini, sliced |
1 1/2 lbs boneless skinless chicken breasts, sliced |
Directions:
1. heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
2. add onion, cook about 8 minutes until soft and gold.
3. add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
4. add salt and spices, cook 3 minutes stirring
5. add tomato paste, tomatoes, bay leaves and coconut milk.
6. bring to a simmer over medium, reduce heat and simmer 10 minutes.
7. in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
8. add zucchini to the tomato mixture, simmer 3 minutes.
9. add chicken and cook through, about 10 minutes.
10. add eggplant, stir and serve.
|
|