Today's post is a recipe for Chicken and Mixed Vegetable Curry. This is a continuation of brinjal recipes that I have been sharing in my last two posts. Brinjal is also referred to as aubergine or eggplant and as I have mentioned before it has numerous possible health benefits when taken regularly in moderation.
The brinjal in this recipe is cooked together with green chillies, tomatoes and potatoes until slightly mushy to form a thick spicy base for the chicken. Cooked this way and it is great to wrap the meat and vegetables with bread, chapati and naan. Chapati is Indian unleavened flatbread and naan is Indian leavened flatbread.
The level of spicy hotness is mild but for those who are unable to even stomach that, do reduce or omit the chilli powder. As for those who love to sweat it out on a higher level or 'Oomph' as Malaysians describe this experience, increase a bit more of the chilli powder. Prepare a glass of cold water though. On second thoughts, warm water? I have tried both when I felt 'fire' in my mouth. Personally I find cold water only gives temporary relief whereas warm water is more effective. Or kill two birds with one stone by having some ice cream or chocolate to indulge and enjoy as dessert even as the cool creaminess eases the spicy hotness.
- Mix all together.
- Dice chicken into small pieces or cubes.
- Slice brinjal into small pieces and mix with 1/4 tsp salt.
- Slice tomatoes and green chillies into small pieces and puree with 200ml water.
- Peel potato and slice into small pieces or cubes.
- Coarsely chop onion.
- Smash garlic to remove skins, trim the heads and mince finely.
- Scrape off ginger skin and mince finely.
- Add cinnamon, cloves and star anise in heated oil, give them a stir and then add garlic, ginger and onion. Stir fry until aromatic and lightly browned.
- Stir in chicken and mixed spices. Fry over medium high heat until meat changes colour and a little oil breaks through.
- Pour in pureed tomatoes and green chillies and bring to a boil. Add brinjal and potato and bring to a boil again. Turn heat to low, cover and simmer for 20 minutes or until potatoes are cooked and brinjal pieces are slightly mushy.
- Add 1 tsp salt or according to taste.
- Remove from heat and dish out to serve with bread, chapati or naan.