Indian Curry With Potatoes Chicken And Eggplant Recipes

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT

Indian Curry With Potatoes, Chicken, and Eggplant image

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

Provided by BachFromTheDead

Categories Curries

Time 6h35m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

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

Steps:

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).
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
Serve with hot basmati rice or naan/chapatis/roti.

30-MINUTE INDIAN EGGPLANT CURRY (BRINJAL CURRY)

30-Minute Indian Eggplant Curry (Brinjal Curry) image

This easy eggplant curry recipe is healthy, flavour packed and a terrific Indian curry dish - with all of the cooking taking place in one pot. Also known as brinjal curry, cubes of eggplant (aubergine, for some!) and potatoes simmer in a thick and spicy tomato sauce to create this nourishing vegan curry. Recipe is gluten free, and it isn't drenched in oil either

Provided by Shahzadi Devje

Categories Main

Time 30m

Number Of Ingredients 17

Ingredients

1 tbsp olive oil (extra virgin)
1 tsp mustard seeds
1 tbsp garlic (fresh cloves, grated)
2 cinnamon sticks (small, Indian variety)
1 bay leaf
1 cup tomato passata (thick coulis style)
2 tsp curry powder
2 tsp coriander seeds (processed into powder)
½ tsp turmeric powder
3 green chillies (washed, finely chopped)
¾ tsp salt (sea salt)
3 eggplant (Asian long and thin variety, washed, cut into medium pieces)
2 potatoes (medium, golden heart or yellow flesh, washed, cut into medium pieces)
½ cup water
½ tsp garam masala
½ cup coriander (fresh, packed cup, washed, finely chopped for garnish)
2 tbsp lemon juice (freshly squeezed)

Steps:

Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma
Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes
When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked through. Don't forget to check in halfway to be sure the curry isn't sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces
Garnish with lemon juice, garam masala and fresh cilantro

Nutrition Facts : Calories 332 kcal, Carbohydrate 64 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Sodium 677 mg, Fiber 20 g, Sugar 20 g, UnsaturatedFat 5 g, ServingSize 1 serving

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