⏱ 1.5 h 🔥 363 kcal 💪 23 g protein 🥬 6.9 g fiber 🥘 10 servings
Recipe inspired by Just One Cookbook and Vijaya Selvaraju
Pictorial Instructions
1 Combine chicken, yogurt, salt, garam masala, garlic, ginger, and lemon juice, mix well, marinate in the fridge for at least 30 min, or overnight.
2 On medium heat, heat up 1 tbsp of vegetable oil in a skillet, saute the eggplant for 2-3 minutes on each side until softened and slightly charred, set aside. Similarly, cook the bell pepper in the same skillet until slightly charred, set aside.
3 In the same skillet, heat up 1 tbsp of vegetable oil, sear the chicken for 2-3 minutes on each side until golden brown. Cook in batches to ensure enough room in between the chicken pieces so that they don't steam.
4 In a large pot, heat up 1 tbsp of vegetable oil on medium heat, saute the onion and ginger until onion is translucent, about 5 minutes. Add carrots, potatoes, and chickpeas, saute for another 2-3 minutes.
5 Add water to about 1 inch above the vegetables. Bring to a boil, turn the heat down to medium low, cook until a fork can go through the carrots and potatoes, about 10-15 minutes.
6 Add the curry mix, mix well until it's dissolved. Add the tomatoes, chicken and eggplant, cover and cook on medium for about 10-15 minutes. Add the coconut milk, stir until well combined, then add the red bell pepper. Turn off the heat and enjoy the curry with rice and cilantro!
Tips
1 You can use firm tofu instead of chicken if you want to make it vegan.
2 If you are using chicken, marinating is a critical step to give the chicken more depth of flavor. Do not to skip this step! I've tried to make it without marinating the chicken, the curry sauce tasted just right, however the chicken was bland.
3 Pre-cooking the eggplant, bell pepper, and chicken gives them a nicer color and flavor. I added the bell pepper the last so that they are still crunchy. If you like your bell pepper softer, you can add it in earlier.
4 To safe cooking time, you can do steps 4 & 5 while doing steps 2 & 3. When your eggplant, bell pepper, and chicken are ready to use, your carrots and potatoes will also be ready.
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