Coconut Curry Chicken with Eggplant

No Indian Theme Party would be complete without a delicious curry dish as a main course.  This dish packs a lot of flavor, combining spicy, sweet and savory flavors. The vast array of vegetables like cabbage, roasted eggplant, potatoes, red peppers, carrots and onions with the plentiful spices will provide an element of surprise with each bite and keep this dish on your most requested list!

Coconut Curry Chicken Ingredients (serves 6-8)

• 8 pieces of skinless thigh, trimmed of visible fat
• 2 onion, shredded fine in food processor
• 1 red pepper, cleaned and shredded in food processor
• 4 tbs vegetable oil
• 3-4 cloves of garlic, shredded
• 1 inch long of fresh ginger root, sliced into thin slices
• 1 tsp cumin powder
• 1 tsp curry powder
• 1 tsp garam marsala powder
• 1/2 cup raisins
• 1 carrot, sliced into thin slices
• 2 cup chicken broth
• 1 potato, cut into cubes
• 2 cups of cabbage, cut into chunks
• 1 large eggplant, skinned and cut into thin slices
• 1/2 cup oil
• 1/2 can (7 ounce) coconut milk
• 2 tbs sugar
• 1 tsp salt
• pepper to taste

Coconut Curry Chicken Directions

Step 1. Some supplies needed for this Coconut curry dish are shown – coriander powder, cumin powder, curry powder, garam marsala, ginger root, onion and chicken broth.

Step 2. Heat oil in frying pan and stir in finely chopped onion.  Stir fry till golden brown and until it almost becomes caramelized.

Step 3. Add finely chopped red pepper.  Saute on till soft and cooked on medium heat.

Step 4. Add in sliced ginger, minced garlic, and the spices.  If you like the curry hot, add more curry powder (1/2 teaspoon at a time).  Cook for about 5 minutes until the spices and garlic becomes fragrant.

Step 5. Add in chicken pieces, raisins, carrots and broth. Cover and cook on medium heat for 10 minutes, then simmer for 30 minutes till chicken is done.

Step 6. Place the sliced eggplant in a colander and salt all the slices liberally with salt.  Let the eggplant sit over a bowl for 20 minutes to get excess water out of the eggplant so that when it won’t soak up too much oil causing it to be overly greasy.

Step 7. Heat the oven to 325 degrees. After 20 minutes, rinse the eggplant in cold water and pat dry with paper towel.  Place in a tray lined with aluminum foil and sprinkle the bottom of the pan liberally with oil.  Place the eggplant on top and drizzle some more oil over the eggplant.  Bake the eggplant for about an hour until golden brown. In that time, make sure to turn the eggplant over at least once and sprinkle some more oil on top.  Bake for 1 hour until brown.

Step 8. Place the cut up cabbage in a microwaveable bowl with 2 tbs water and microwave about 6 minutes on High to cook the cabbage.  If it needs more time, add in about 2 minutes.  Do the same with the potatoes in a separate bowl.  Cook potatoes about the same amount of time until they poke through with a fork.

Step 9. Add the cooked eggplant, cabbage and potatoes to the curry.  Add in the coconut milk, sugar, salt and pepper.  Stir, cover and let simmer for another 10 minutes.

Step 10. Turn off heat and place curry in a shallow serving dish.  Spoon sauce, sprinkle with fresh coriander leaves on top and serve hot.

Indian Theme Party Links

• Indian Women Tunics and Saris
• Indian Party Supplies – Invitations, Decor, Favors
• Indian Recipe – Mango Raisin Chutney
• Indian Recipe – Curry Lentil with yogurt
• Indian Recipe – Coconut Chicken Curry with Vegetables
• Indian Recipe – Stir Fried Cauliflower and Peas
• Basmati Rice Topped With Saffron
• Yogurt Cucumber and Garlic dip
• Middle Eastern and Indian Dessert – Baklava