I realize I just posted two other curry recipes, but I think you'll forgive me if you try this recipe! The picture doesn't even come close to doing it justice... this chicken and eggplant curry is so delicious
you’ll want to drink the sauce, seriously.
I based this on a recipe from Crockpot365 (great resource!) and
adapted it a bit to suit our taste. I
highly recommend it. This is a great
meal to make in a huge quantity if you have a roaster oven. We made this on Saturday and it should last
us all week. It's delicious served with oven roasted cauliflower or broccoli, or over spinach. I've also added sweet potatoes to it before (add peeled and chopped sweet potatoes 2 hours after you put the other ingredients in the crockpot) and loved that combination as well!
Chicken and Eggplant Curry (in a 20 quart roaster oven; makes 15-20 servings)
3- 2.5 lb bags frozen boneless, skinless chicken thighs
3- 15 oz. cans full fat coconut milk
2- 15 oz. cans fire roasted tomatoes
2- 5 oz. cans tomato paste
2 onions, chopped
6 cloves garlic, minced
2 large eggplants, peeled and chopped into large pieces
6 T curry power
3 tsp ground coriander
3 tsp ground cumin
1 tsp ground ginger
A few shakes Frank’s Red Hot or Tobasco
Combine everything in a 20 quart roaster oven. Cook at 250 degrees for 3 hours, then 200
degrees for 4-6 hours more. Stir
occasionally. Enjoy the delicious smell
that will fill your kitchen (or entire house) as the curry cooks… yum!
Chicken and Eggplant Curry (in a 5 or 7 quart crockpot; makes 5-6 servings)
1- 2.5 lb. bag frozen boneless, skinless chicken thighs
1- 15 oz. can full fat coconut milk
1- 15 oz. can fire roasted tomatoes, with the juice
1- 6 oz. can tomato paste
1 onion, chopped
2 cloves garlic, minced
1 eggplant, peeled and chopped into large pieces
2 T curry powder
1 tsp ground coriander
¼ tsp ground ginger
A few shakes Frank’s Red Hot or Tobasco
Combine everything in a crockpot. Cook on low for 9 hours. Stir occasionally as it cooks. Enjoy!
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