Sunday, 11 August 2013

Masala Chicken Eggplant

NAME: _Masala Chicken Eggplant

2 cups eggplant flesh (see Method)
1/2 tin tomato pieces or 1 cup chopped Roma tomato
250g chicken pieces
chicken stock
1/2 brown onion
6 curry leaves
1 tsp harissa or minced chilli
1/2 tsp salt (more or less, to taste)

For Garam Masala:
1 tsp black pepper
2 tbsp coriander seeds
1/2 tsp seeds from green cardamom pods (about 2 -3 pods' worth)
1cm stick of cinnamon

For Garam Masala:
Crumble the cinnamon stick into a hot heavy pan, add the other spices, and roast until they're fragrant. Grind to powder, store remainder in airtight jar, keeps a month or two.

For Masala Chicken Eggplant:
Put stock, tomato pieces, and chicken pieces in a saucepan and bring to a simmer. Add a teaspoonful of the Garam Masala, the chilli, and the salt. Finely chop the onion, and add. Leave to simmer for an hour, then remove chicken from pot, remove all bones and skins, put just the meat back.

Eggplant should be peeled and cubed to around 1cm - 1.5cm size, soaked in plain water for around an hour before use. Add the eggplant to the chicken about 5 - 10 minutes before serving.

Serve as a side dish or as a main with basmati rice.

I make this as a part of a larger meal, you could double the quantities and make a full meal of this.


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