Chicken, Aubergine, Carrots

This dish has a thick and delicious, if scarce gravy, plus plenty of vegetables that you can change per your preferences. Goes great with rotis or toasted bread.

We ate this for dinner last night, and I had a completely different idea of how I wanted this dish to turn out. As it so happened, Indu wanted rotis with dinner and that didn’t really work for what I had in mind.

This dish has a thick, very delicious gravy, and the veggies within become quite soft and juicy. I love whole garlic, even though they don’t add a great deal of their flavour to the gravy or the dish as a whole.

Ingredients

  • Chicken, curry cut, 500gm
  • Brinjal, long, 1 medium-large, washed and cut
  • French beans, handful, washed and cut
  • Carrots, 1 large, washed and cut
  • Onions, 2 medium, peeled and sliced fine
  • Garlic, 40 cloves, whole
  • Garlic powder, 2 tsp
  • Chili powder, 2 tsp
  • Coriander powder, 1.5 tsp
  • Kalonji, 1/2 tsp
  • Star anise, 1 piece
  • Cinnamon, 1/2 inch piece
  • Black peppercorns, 1 tsp, ground from whole
  • Laung, 4 – 5 pieces
  • Salt to taste
  • Oil to cook

Method

  1. Marinate chicken with salt, chilli powder and garlic powder for 30 minutes. Drain.
  2. Heat oil in a pan and on high heat, fry the chicken pieces until cooked on the outside. Remove and drain.
  3. In the same pan, on low-medium heat, add all the remaining spices.
  4. Add the onions and garlic; fry till the onions just begin to brown.
  5. Add the chicken, stir well, add the brinjal and carrots; cover and simmer for 5 minutes. Add the beans, and continue to simmer, covered for another 10 minutes, stirring once.
  6. Mix well, so the little gravy there is, covers the chicken and everything else.
  7. Serve hot with rotis.

Notes

  • Increase the spices proportionately if you want more gravy.
  • I used mustard oil to cook
  • You can reduce the amount of garlic cloves if you wish by up to half. If you do, smash the garlic before adding.
  • This recipe results in very soft veggies. If you like them firmer/crisp, reduce cooking time, but remember to put the brinjal in first nonetheless.