In today’s recipe feature, I will be sharing my delicious recipe for curry chicken with eggplant and chickpeas.
Are you tired of the same old chicken recipes that lack the excitement you crave?
Look no further than this mouth-watering curry chicken with eggplant and chickpeas aka curry chicken with baigan and channa. This dish is seasoned with fresh Caribbean seasonings including the famous blend of green seasoning, added scallion, culantro(bandhania, shadow beni, recao) , thyme and the optional hot pepper for a surprising kick.
What spices are used in the curry chicken recipe?
I used three types of dried spices to elevate the already incredible ingredients, including curry powder, ground coriander, and a touch of garam masala. Check the full video to see which of these you can eliminate if you do not have any on hand.
This curry chicken is not only bursting with flavor but also super simple to make. The secret is in the low and slow simmering process that allows the flavors to develop and infuse into every delicious bite.
From the tender chicken to the creamy chickpeas and savory eggplant, each ingredient adds its own unique texture and taste to this dish.
What to serve with this dish?
This dish goes great with roti of any type (paratha, dhalpuri, dosti roti, aloo roti, lentil roti) or steamed jasmine rice to soak up the flavorful gravy or sauce.
Get ready to tantalize your taste buds and take your culinary skills to the next level with this delectable chicken curry with eggplant and chickpeas recipe!
Looking for More Recipes:
If you are vegan or looking for vegan recipes with eggplant and chickpeas, check out the following amazing recipes:
Curried Channa and Aloo with Baigan
Fry Baigan and Aloo with Tomatoes
More Curry Chicken Recipes:
Curry Chicken with Pigeon Peas
Turmeric Chicken (No Curry Powder)
Curry Chicken with Eggplant and Chickpeas
Ingredients
- 3 lbs chicken cut into desired size
- 3 tbsp oil
- 4 tbsp green seasoning
- 2 plum tomatoes chopped
- 3 tbsp minced garlic divided
- 1 onion divided and chopped
- Hot pepper to taste
- 2 scallions chopped
- Bunch culantro or cilantro chopped
- 4 tbsp curry powder
- 1 tbsp ground coriander optional
- 1 tsp garam masala or amchar masala, optional
- 1 small eggplant diced
- 1 tsp ground cumin
- Salt and black pepper to taste
- Water as required
- 1 can chickpeas drained and rinsed
Instructions
- Clean and rinse the chicken with the juice of a lemon or vinegar and cold water. Drain well and place in a bowl.
- Season with green seasoning, half onion, 2 tbsp minced garlic, chopped tomato, 1/2 scallion, chopped culantro, salt, and black pepper.
- In a medium pot, heat oil over high heat. Add chopped onion and hot pepper and cook until the edges are brown.
- Add curry powder, coriander, garam masala or amchar masala, 1 tbs green seasoning, 1 tbsp minced garlic, and 1/2 cup water to the pot. Cook, stirring constantly, until grainy and fragrant, and curry has separated from the oil.
- Add chicken and cook for 3-5 minutes, stirring to coat with the spices.
- Stir in diced eggplant and the remainder of the chopped herbs. Reduce heat to low, cover, and cook for 20-25 mins, stirring every 10 mins. Chicken and eggplant will release and cook in their natural juices, however, if the liquid evaporates too quickly add about a cup or as required.
- Once the chicken is almost fully cooked, stir in the drained and rinsed chickpeas. Add water if required.
- Cover and cook until the chicken is fully cooked, the eggplant has melted and chickpeas have melded with the other ingredients, about 15 mins.
- Finish of with the ground cumin and taste and add more salt if necessary.
