Chicken-Eggplant Curry

Directions

1. 1
   1.
2. 2
   Cut the chicken breasts into large chunks, about 1 inch (2.5 cm) in size.
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   2.
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   Melt the butter in a heavy saucepan over medium heat, add and saute the onion until translucent.
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   Add the garlic and all of the seasonings and cook about 1 minute, stirring constantly.
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   Omit the cayenne pepper if you prefer a milder curry, or are using a hot blend of yellow curry powder.
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   3.
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   Add the diced chicken.
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   Cook, stirring occasionally, until the chicken pieces are coated in the seasoning mix and no longer showing any raw spots on the surface.
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    4.
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    Add the diced eggplant (dices should be about 1 cm/0.5 inches square), potato chunks, and broth.
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    Bring to a simmer, cover, and lower heat.
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    Let cook, stirring occasionally, until the eggplant dices break down into the sauce (about 1.5 hours).
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    5.
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    Serve with either basmati rice or a good flatbread.
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    This recipe also works very well in a slow cooker, just transfer the meat and spices to the crock pot before adding the last three ingredients, and let it cook about 6 hours on low heat.
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    It can go longer, that just lets the eggplant and onions melt into the sauce a little more.
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    Vegetarian version: Omit the chicken, and use vegetable broth.
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    Use at least double the potatoes.
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    Alternatively, substitute chick peas and/or coarsely chopped clean spinach for the chicken.