Pakistani Chicken In A Tomato and Eggplant Stew With Yogurt Cucumber Sauce
By: Dailychef
Published: Wednesday, March 3, 2010 - 11:05am

Ingredients




10 chicken drumsticks
10 tomatoes (1 tomato per piece of chicken)
1 eggplant
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.