Recipes - Chicken Eggplant Bhutuwa

Ingredients:

• 2 lbs. chicken breasts, cut into 1-in pieces (can be substituted with lamb)
• 3 cups eggplant, cut into 1-in long, 1/4-in strips
• 1 cup tomatoes, sliced
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 dried whole red chilies
• 1 teaspoon whole cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 2 tablespoons cooking oil for browning
• 2 tablespoons cooking oil for stir frying
• 1 cup broth or water
• 1 tablespoon cilantro, finely chopped, for garnish
• Salt and Pepper

Cooking Instructions:

In a large bowl, combine chicken pieces with 1/2 teaspoon of turmeric, salt and pepper. Mix well, cover, and let marinate for 30 minutes. In a non-stick pan, heat four tablespoons of cooking oil. Brown chicken on all sides, and set aside. Drain excess oil. Heat two tablespoons of oil and add cumin seeds and dried whole chilies; fry until dark. Put turmeric, garlic, ginger, cumin powder, chili powder and curry powder; stir for a minute or so. Add eggplant pieces, salt and pepper; stir-fry until slightly wilted. Add tomatoes and chicken pieces. Add broth if required. Stir-fry the chicken mixture for 10 min or until chicken is cooked tender. Cook in low heat till the excess liquid is evaporated off. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice, or roti (flat bread).