Indian Curry with Potatoes, Chicken, and Eggplant

Name: Indian Curry with Potatoes, Chicken, and Eggplant
Prep time: 35 min
Cook time: 360 min
Total time: 395 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp oil; 3 chicken breasts; 6 tomatoes; 6 gold potatoes; 2 eggplants; 1 large onion; 5 cup water; 3 tsp garam masala; 3 tsp turmeric; 3 tsp indian curry powder; 3 tsp cumin; 3 tsp chili powder; 2 tsp garlic powder; 2 tsp salt; 2 tsp coriander; 3 tsp fennel seeds; 0.75 tsp sugar; 2 tsp nutmeg; 3.5 tsp ginger

A South Asian curry of chicken, aubergine and gold potatoes, warmed with curry powder and garam masala. Serve with hot basmati rice or naan/chapatis/roti.

6 hr 35 min · Serves 6 · Medium

Method

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Time: Prep 35 min · Cook 360 min · 395 min total
Difficulty: medium

1
Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
2
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
3
Serve with hot basmati rice or naan/chapatis/roti.