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


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


Dice the tomatoes or use cans of unsalted diced tomatoes (whatever the equivalent may be).
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.
Brown the chicken on high heat.
Remove chicken from heat once browned.
Add eggplant and tomatoes to pot.
Cook on high heat until water cooks off.
Reduce to low heat and add chicken. Cover and cook until the fat from the chicken starts to form a layer~60 minutes.
Serve w/ Yogurt Sauce! See the DailyChef recipe for yogurt sauce.


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.


8 servings


Wednesday, March 3, 2010 - 11:05am


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