Pakistani Chicken In A Tomato and Eggplant Stew With Yogurt Cucumber Sauce

Ingredients

10 tomatoes (1 tomato per piece of chicken)
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons cumin
2 teaspoons salt
2 teaspoons red chilies
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
2 teaspoons tumeric

Preparation

1
Dice the tomatoes or use cans of unsalted diced tomatoes (whatever the equivalent may be).
2
Slice the eggplant into edible sized chunks. The eggplant will soften by the end of this, so it doesn’t really matter what the shape/ size is.
3
Brown the chicken on high heat.
4
Remove chicken from heat once browned.
5
Add eggplant and tomatoes to pot.
6
Cook on high heat until water cooks off.
7
Reduce to low heat and add chicken. Cover and cook until the fat from the chicken starts to form a layer~60 minutes.
8
Serve w/ Yogurt Sauce! See the DailyChef recipe for yogurt sauce.

 



About

Once upon a cold and snowy winter night, I was visiting a friend in Baltimore. The streets were sparsely lit as I trudged along, and I’ll admit I was a little scared – after all, it was Baltimore at night. (No, this wasn’t the inner harbor…) Why was I dragging myself outside? The best reason of all – I was looking forward to pots and pots of Pakistani curry!

My friend promised me that a Mrs. Auntie Batool from Lahore would be cooking up a storm. She did not disappoint. As I peeked into the kitchen, I saw at least one pot on each range and other pots in the oven. The smell of tumeric, paprika, and cumin filled the air. I had myself a giant plate of basmati rice, various curries, meats and yogurt sauce. It was wondrous, in a gluttonous sort of way.

Yield:

8 servings

Added:

Wednesday, March 3, 2010 - 11:05am

Creator:

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