Using curry chicken as a base, we’ll add some diced eggplant (aka baigan, melongene or aubergine) as well as some cubed potato and simmer it all in a lovely coconut sauce. Very similar to how baigan (eggplant) and aloo (potato) is cooked in Trinidad and Tobago, but this time we’re starting off with a delightful curry chicken base.

You’ll Need…

3 lbs chicken thighs (skinless)
1 large eggplant
4 medium potatoes
1 onion
4 cloves garlic
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean green seasoning
1.5 tablespoon curry powder
3 birds eye (bird pepper) pepper
1/2 cup coconut milk
3/4 cup water

Notes. I like using a madras blend curry made in the Caribbean. Feel free to use 1/4 scotch bonnet pepper instead of the bird pepper

For the Caribbean Green Seasoning recipe, see: http://youtu.be/g7znPCJvhnU

More Caribbean recipes can be found at http://www.caribbeanpot.com

Get my latest cookbook, The Vibrant Caribbean Pot – 60 Traditional And Fusion Recipes Vol 1 @ http://www.CaribbeanPot.com/book/

Connect with me…

Facebook: http://www.facebook.com/pages/Caribbean-Pot/160863714535
Twitter: https://twitter.com/obzokee
Instagram: caribbeanpot
Contact: http://caribbeanpot.com/contact/
Pinterest: https://pinterest.com/caribbeanpot/the-caribbean-pot/

Learn more about me at http://www.ChrisDeLaRosa.com