Indian Curry With Potatoes, Chicken, and Eggplant

"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"
 
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photo by Betsy G. photo by Betsy G.
photo by Betsy G.
Ready In:
6hrs 35mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. Husband really liked this!! Easy to throw together. I despise eggplant so I wouldn't even try it. I did halve the recipe - it would have easily served 4-6 people!!! Husband said chicken was a bit tough after being on the stove so long, he thought some fresh garlic would up the flavor a tiny notch too. Healso asked me to try adding maybe lamb meatballs to get some more meat in the dish to his preference. So, 4 out of 5 made without changes. Great recipe, husband says!! I have a pic, but app won't let me lig in to load it!
     
  2. 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.
     
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