Indian Curry With Potatoes, Chicken, and Eggplant

READY IN: 6hrs 35mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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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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