-
1
1.
-
2
Cut the chicken breasts into large chunks, about 1 inch (2.5 cm) in size.
-
3
2.
-
4
Melt the butter in a heavy saucepan over medium heat, add and saute the onion until translucent.
-
5
Add the garlic and all of the seasonings and cook about 1 minute, stirring constantly.
-
6
Omit the cayenne pepper if you prefer a milder curry, or are using a hot blend of yellow curry powder.
-
7
3.
-
8
Add the diced chicken.
-
9
Cook, stirring occasionally, until the chicken pieces are coated in the seasoning mix and no longer showing any raw spots on the surface.
-
10
4.
-
11
Add the diced eggplant (dices should be about 1 cm/0.5 inches square), potato chunks, and broth.
-
12
Bring to a simmer, cover, and lower heat.
-
13
Let cook, stirring occasionally, until the eggplant dices break down into the sauce (about 1.5 hours).
-
14
5.
-
15
Serve with either basmati rice or a good flatbread.
-
16
This recipe also works very well in a slow cooker, just transfer the meat and spices to the crock pot before adding the last three ingredients, and let it cook about 6 hours on low heat.
-
17
It can go longer, that just lets the eggplant and onions melt into the sauce a little more.
-
18
Vegetarian version: Omit the chicken, and use vegetable broth.
-
19
Use at least double the potatoes.
-
20
Alternatively, substitute chick peas and/or coarsely chopped clean spinach for the chicken.
