Indian Spiced Chicken Eggplant And Tomato Skewers Recipes

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INDIAN-SPICED CHICKEN, EGGPLANT, AND TOMATO SKEWERS



Indian-Spiced Chicken, Eggplant, and Tomato Skewers image

Chicken, eggplant, tomatoes, and red onion all get marinated in the same richly spiced coconut milk, then divided onto skewers by ingredient to ensure each is grilled to the optimal doneness-no overcooking the chicken because you're waiting for the onions to cook.

Provided by Anna Stockwell

Categories     Flaming Hot Summer     Coconut     Chicken     Eggplant     Onion     Tomato     Skewer

Yield 4 servings

Number Of Ingredients 18

4 garlic cloves, finely grated
1 (3") piece ginger, finely grated
1 (14-ounce) can coconut milk
3 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons tomato paste
3 teaspoons kosher salt
1 1/2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes
1 medium eggplant, cut into 1 1/2" cubes
1 small red onion, cut into 2" pieces
1 pint cherry tomatoes
Canola or vegetable oil (for grill)
Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving)
Special Equipment
14 (8-12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

Steps:

  • Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.
  • Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.
  • Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.
  • Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.
  • Do Ahead
  • Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.

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

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.

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