I love curry! My son's father taught me how to make curry as well as other dishes from his home country of Nepal. Over the years, I've taken a few liberties with my curry dishes, adding whatever vegetables I have on hand to round out my meal. Today I got up early and decided to cook a curry for our dinner. I cooked it early so the flavors would have time to marry well. The secret to a great curry is to fry the spices well. I learned this from my mother-in-law. She was so right! Today's curry has eggplant, onion, potatoes, cayenne pepper, green and yellow pepper and chicken. Make sure you have a nice hearty gravy so it will go well with either naan or rice.
Eggplant Chicken Curry
1 cayenne pepper, diced
1 small green pepper, diced
1 small yellow pepper, diced
2 small Ichiban eggplant, cubed
1/2 red onion, coarsely chopped
4 red potatoes, peeled and diced
4 boneless chicken thighs, cubed
1 tsp salt
1 Tbs curry powder
1 can tomato sauce ( you can substitute tomato soup if you don't have any)
1/2 cup water
1 Tbs canola oil
In a large skillet heat canola oil over medium heat, add peppers, eggplant, onion, potatoes and chicken. Fry with curry powder and salt until vegetables are tender and chicken is cooked through, about 5-10 minutes. Add tomato sauce and water to make your gravy and let simmer for about an hour. Serve over rice or with naan. Serves 4-6 people.