Chicken Curry is great served over basmati rice with mango chutney alongside.
Delicious Chicken Curry
- 24 chicken thighs, skin removed
- Salt and pepper, to taste
- 2 Tbsp canola oil
- 2 Tbsp butter
- 2 tsp each ground cumin, turmeric and sweet paprika
- Pinch of saffron threads
- 4 tsp curry powder
- 1 cinnamon stick (3 inches long)
- 3 bay leaves
- 4 whole cloves
- 3 onions, finely chopped
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1 tsp minced jalapeño pepper
- 1 cup peeled and finely diced eggplant
- 2 tsp tomato paste
- 4 cup chicken broth
- 2 Tbsp fresh lemon juice
- ½ cup unsweetened coconut milk
- 2 Tbsp chopped fresh cilantro
Season the chicken thighs well with salt and pepper. Set aside.
Heat the oil and butter in a large casserole dish over medium-low heat. Add all of the spices, the on-ions, garlic, ginger and jalapeño. Cook, stirring, for 3 to 5 minutes.
Add the chicken, eggplant and tomato paste; cook, stirring, until the chicken colors and the eggplant has softened, about 5 minutes. Add the broth and lemon juice; simmer over medium heat about 45 minutes. Transfer the chicken to a bowl and let cool. Discard the cinnamon stick, bay leaves and cloves.
Adjust the seasonings and cook the sauce until it has thickened, about 20 minutes. Shred the cooled chicken from the bones in large pieces and set it aside.
Stir the coconut milk into the sauce, reduce the heat to medium-low and cook about 10 minutes more. Stir in the chicken pieces; cook 5 minutes to warm through. Before serving, stir in the cilantro.
Serves 8. Per serving: 460 calories, 9g carbohydrate, 44g protein, 27g fat, 155mg cholesterol.