Indian Curry With Potatoes, Chicken, and Eggplant |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 12 |
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This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop Ingredients:
3 tablespoons oil (any kind) |
3 chicken breasts, boneless, skinless, 1-inch cuts |
6 tomatoes, cut by 1-inch |
6 gold potatoes, cut by 1-inch |
2 eggplants, cut by 1-inch |
1 large onion, sliced |
5 cups water |
3 -4 teaspoons garam masala |
3 -4 teaspoons turmeric |
3 -4 teaspoons indian curry powder |
3 -4 teaspoons cumin |
3 -4 teaspoons chili powder |
2 -3 teaspoons garlic powder |
2 -3 teaspoons salt |
2 -3 teaspoons coriander |
3 -4 teaspoons fennel seeds |
3/4 teaspoon sugar |
2 teaspoons nutmeg |
3 1/2 teaspoons ginger |
Directions:
1. Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
2. Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
3. Serve with hot basmati rice or naan/chapatis/roti.
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