Delicious Chicken Curry

Recipe Ingredients

24		Chicken thighs - skin removed
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Canola oil
2 tablespoons	30ml	Butter
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Turmeric
2 teaspoons	10ml	Sweet paprika
1		Saffron threads
4 teaspoons	20ml	Curry powder
1		Cinnamon stick - (3" long)
3		Bay leaves
4		Whole cloves
3		Onions - finely chopped
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced ginger
1 teaspoon	5ml	Minced jalapeño pepper
1 cup	146g / 5.1oz	Finely-diced peeled eggplant
2 teaspoons	10ml	Tomato paste
4 cups	948ml	Chicken broth
2 tablespoons	30ml	Fresh lemon juice
1/2 cup	118ml	Unsweetened coconut milk
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Season the chicken thighs well with salt and pepper. Set aside.

Heat the oil and butter in a large casserole dish over medium-low heat. Add all of the spices, the onions, garlic, ginger and jalapeño. Cook, stirring, for 3 to 5 minutes.

Add the chicken, eggplant and tomato paste; cook, stirring, until the chicken colors and the eggplant has softened, about 5 minutes. Add the broth and lemon juice; simmer over medium heat about 45 minutes. Transfer the chicken to a bowl and let cool. Discard the cinnamon stick, bay leaves and cloves.

Adjust the seasonings and cook the sauce until it has thickened, about 20 minutes. Shred the cooled chicken from the bones in large pieces and set it aside.

Stir the coconut milk into the sauce, reduce the heat to medium-low and cook about 10 minutes more. Stir in the chicken pieces; cook 5 minutes to warm through. Before serving, stir in the cilantro.

This recipe yields 8 servings.

Per serving: 460 calories, 9g carbohydrate, 44g protein, 27g fat, 155mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 10-24-2004

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