Name: Chicken and eggplant masala
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 boneless, skinless chicken thighs; 2 tablespoon oil or ghee; 1 red onion, peeled and chopped; 2 -3 small asian eggplants, diced; 1 teaspoon ground cumin; 1 teaspoon coriander seeds; 2 teaspoon garam masala; 2 teaspoon crushed ginger; 2 x 400g cans indian-style chopped whole peeled tomatoes

Chicken and eggplant masala

This wonderfully comforting chicken and eggplant masala is perfect served for a flavorsome weeknight family meal

This recipe first appeared in Food magazine issue 55.

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Ingredients

6 boneless, skinless chicken thighs

2 tablespoon oil or ghee

1 red onion, peeled and chopped

2 -3 small asian eggplants, diced

1 teaspoon ground cumin

1 teaspoon coriander seeds

2 teaspoon garam masala

2 teaspoon crushed ginger

2 x 400g cans indian-style chopped whole peeled tomatoes

Method

1.Cut the chicken thighs into bite-sized pieces. Heat the oil or ghee in a large, heavy frying pan and sauté the chicken pieces until they have coloured

2.Remove the chicken from pan and set aside. Add the onion and eggplant and sauté for 2-3 minutes. Remove from the pan and set aside.

3.Add the spices and ginger and cook for 2 minutes until fragrant. Add the tinned tomatoes, chicken and eggplant back to the pan and simmer for 20-30 minutes until the chicken is tender. Serve with boiled rice and naan bread.

Asian or Chinese eggplants are the light purple, long, skinny variety found in the fresh produce section of your supermarket.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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