Pakistani Chicken In A Tomato And Eggplant Stew With Yogurt Cucumber Sauce

1. 1

   Dice the tomatoes or use cans of unsalted diced tomatoes (whatever the equivalent may be).

2. 2

   Slice the eggplant into edible sized chunks. The eggplant will soften by the end of this, so it doesn't really matter what the shape/ size is.

3. 3

   Brown the chicken on high heat.

4. 4

   Remove chicken from heat once browned.

5. 5

   Add eggplant and tomatoes to pot.

6. 6

   Cook on high heat until water cooks off.

7. 7

   Reduce to low heat and add chicken. Cover and cook until the fat from the chicken starts to form a layer~60 minutes.

8. 8

   Serve w/ Yogurt Sauce! See the DailyChef recipe for yogurt sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.