CHICKEN AND VEGETABLE CURRY (INDIAN)

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Chicken and Vegetable Curry (Indian) image

I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy!

Provided by newmama

Categories     Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

  • heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
  • add onion, cook about 8 minutes until soft and gold.
  • add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
  • add salt and spices, cook 3 minutes stirring
  • add tomato paste, tomatoes, bay leaves and coconut milk.
  • bring to a simmer over medium, reduce heat and simmer 10 minutes.
  • 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.
  • add zucchini to the tomato mixture, simmer 3 minutes.
  • add chicken and cook through, about 10 minutes.
  • add eggplant, stir and serve.

Nutrition Facts : Calories 391, Fat 22.1, SaturatedFat 9.9, Cholesterol 65.8, Sodium 678.5, Carbohydrate 20.5, Fiber 6.7, Sugar 10.3, Protein 30.4

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