Indian Curry With Potatoes, Chicken, and Eggplant

BachFromTheDead's Note:

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

• Total Time: 6 hrs 35 mins
• Prep Time: 35 mins
• Cook Time: 6 hrs

Ingredients:

Serves: 6

Yield: 6.0

• 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.

Reviews

[CanDyPirAtesApprenTice]

This was actually really really good; kind of like Brinjal; I served it with Rotis and basamati rice and it was pretty delicious. I will certainly make this again.