Chicken and Vegetable Curry (Indian)

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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