Chicken And Vegetable Curry (indian)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.