Aubergine (Eggplant) and Meat Curry

15 ingredients
9 steps

Ingredients

  • 250 g boneless skinless chicken
  • 1 medium onion, sliced
  • 6 garlic cloves, minced
  • 12 inch gingerroot, minced
  • 14 tablespoon garam masala
  • 1 teaspoon cumin powder
  • 12 teaspoon coriander powder
  • 12 teaspoon chili powder
  • 14 teaspoon turmeric powder
  • salt
  • 2 tomatoes, chopped
  • 250 g aubergines
  • 2 tablespoons oil
  • cilantro leaf, chopped for garnish
  • 1 teaspoon lemon juice

Directions

  1. 1
    Cut the chicken into 1 12 inch pieces.Put the onions,garlic,salt, chili powder, ground coriander, and meat in a heavy based pot.
  2. 2
    cook for 20 to 25 minutes, or until the meat is half cook.
  3. 3
    Add tomatoes and ginger in the meat and cook for 5 minutes, stir all the time to mashed the tomatoes.
  4. 4
    Add oil and cook for 5 to 10 minutes.
  5. 5
    Keep stirring all the time.
  6. 6
    You may have to add one or two spoons of water to prevent gravy sticking to the bottom of the pot.
  7. 7
    When oil separates from the gravy, add aubergine( cut into cubes) and cook for 10 to 15 minutes or until aubergine is tender.
  8. 8
    Sprinkle lime juice over the curry and stir.
  9. 9
    Sprinkle Garam Masala and coriander leaves.

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