Chicken and Vegetable Curry (Indian)

“I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy!”
1hr 5mins

Ingredients Nutrition


  1. heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
  2. add onion, cook about 8 minutes until soft and gold.
  3. add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
  4. add salt and spices, cook 3 minutes stirring
  5. add tomato paste, tomatoes, bay leaves and coconut milk.
  6. bring to a simmer over medium, reduce heat and simmer 10 minutes.
  7. in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
  8. add zucchini to the tomato mixture, simmer 3 minutes.
  9. add chicken and cook through, about 10 minutes.
  10. add eggplant, stir and serve.

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