|This chicken curry recipe has a wealth of tangy spices to make it memorable, and doesn't require added fat for flavor. Pre-grill chicken thighs to reduce the fat content, and use just enough olive oil to bring out the flavor of the spices.|
finely sliced shallots, optional
1 large can tomato juice
lime juice/balsamic vinegar to taste
1 large package chicken thighs
1 medium eggplant, diced
4 tsp ground cumin
2 tsp turmeric
1 tsp cayenne pepper (optional)
2 tsp ground coriander
1/4 cup olive oil
4 cloves garlic, pressed
˝ cup shredded fresh ginger
2 tbls Sharwood’s medium curry powder
2 tsp salt
1 stick cinnamon
3 whole cloves
4 cardamom pods crushed (optional)
crushed peppercorns to taste
Brown washed and dried chicken on grill, allowing excess fat to drain off.
Heat oil in Dutch oven; sautée optional shallots (or onion) and ginger for 2 minutes, stirring. Add garlic. Stir in spices and cook 1-2 minutes, stirring constantly. Add diced eggplant and stir, allowing the eggplant to absorb oil and spices. Add chicken and stir to coat. Pour tomato juice over chicken and eggplant, add lime juice/vinegar, stir, and cover.
Simmer gently, stirring occasionally, for about an hour. Serve over brown basmati rice.