Eggplant Chicken Curry

 

Ingredients:

1 lb chicken breast sliced thinly 

6 small eggplants cut in quarters

1 small onion chopped

1 small tomato

6 green chili

1 tbsp ginger garlic paste

1 tsp cumin seed

1 1/2 tbsp kashmiri chili powder

1 tsp turmeric powder

1 tsp chaat masala

1 tbsp garam masala

1/2 tsp dry mango powder

1 tbsp dry kasuri meethi 

Chopped cilantro

Salt to taste

Oil 1 cup

Directions:

Step 1

In a bowl add sliced chicken, 1/2 tsp ginger garlic paste, 1/2 tsp chili powder, 1/2 tsp garam masala, 1/2 tsp turmeric powder and salt. Keep aside and marinate for 15 mins. 

Step 2

Heat 1/2 cup oil in a pan. Add in the eggplants and saute it till slightly brown. Add in the chopped onions, cumin seeds and green chilies. Cook it till onions and eggplant are completely cooked. Add in 1/2 tsp chili powder, turmeric, chaat masala, dry mango powder, pinch of garam masala, salt and kasuri meethi. Let it all cook and release oil. Keep it aside. 

Step 3

Heat 1/2 cup oil and add the marinated chicken pieces. Give it 5-8 mins to saute and then add in ginger garlic paste. Cook it for 3 mins and then add in chili powder, turmeric, garam masala, kasuri meethi and tomatoes. Cover it and cook for 5 mins or till oil is separated. At this point add in the cooked eggplant and gently mix it all together. Check salt and adjust accordingly and then garnish with chopped cilantro. Serve it hot with puri or paratha.