Indian Chicken with Eggplant

Name: Indian Chicken with Eggplant
Ingredients: 1- 1/2 pound Boneless, Skinless Chicken Thighs; 8 ounces, fluid Plain Greek Yogurt; 1/4 cups Coconut Milk; 1 teaspoon Ground Cumin; 1 teaspoon Ground Turmeric; 1 teaspoon Ground Cinnamon Or Pumpkin Pie Spice; 1 teaspoon Chili Powder; 1 teaspoon Ground Black Pepper; 1/2 teaspoons Salt; 2 cloves Chopped Garlic; 1 whole Onion, Chopped; 1 whole Eggplant, Chopped; 1 whole Green Bell Pepper, Chopped; 1 package Basmati Rice, Prepared

14 ingredients

15 steps

Ingredients

1- 1/2 pound Boneless, Skinless Chicken Thighs
8 ounces, fluid Plain Greek Yogurt
1/4 cups Coconut Milk
1 teaspoon Ground Cumin
1 teaspoon Ground Turmeric
1 teaspoon Ground Cinnamon Or Pumpkin Pie Spice
1 teaspoon Chili Powder
1 teaspoon Ground Black Pepper
1/2 teaspoons Salt
2 cloves Chopped Garlic
1 whole Onion, Chopped
1 whole Eggplant, Chopped
1 whole Green Bell Pepper, Chopped
1 package Basmati Rice, Prepared

Directions

1

Rinse the chicken in cold water and pat dry with paper towels.
2

In a non-reactive dish, combine Greek yogurt, coconut milk, half of the chopped garlic and half of the spices.
3

Stir to combine.
4

Add the chicken pieces, cover with plastic wrap and refrigerate.
5

Marinate for at least 30 minutes, or up to three hours.
6

Turn the chicken at least once.
7

In a large saute pan, add olive oil, onions and peppers.
8

Cook until translucent.
9

Add eggplant and remaining garlic, and continue cooking until the eggplant is soft throughout.
10

Season with remaining salt and pepper, cumin, pumpkin pie spice, and turmeric to taste.
11

Set vegetables aside.
12

In the same pan, add more olive oil and chicken pieces on medium heat.
13

Cook until done, turning once.
14

Shred the chicken into bite-sized pieces.
15

Serve over basmati rice with the vegetables.