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Indian Curry With Potatoes, Chicken, and Eggplant

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“This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop”
READY IN:
6hrs 35mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
  2. Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
  3. Serve with hot basmati rice or naan/chapatis/roti.

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