Chicken and Vegetable Curry (Indian)

Submitted by newmama

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

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 6

ingredients

• 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

directions

1. heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
2. add onion, cook about 8 minutes until soft and gold.
3. add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
4. add salt and spices, cook 3 minutes stirring
5. add tomato paste, tomatoes, bay leaves and coconut milk.
6. bring to a simmer over medium, reduce heat and simmer 10 minutes.
7. 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.
8. add zucchini to the tomato mixture, simmer 3 minutes.
9. add chicken and cook through, about 10 minutes.
10. add eggplant, stir and serve.