Curry Chicken With Eggplant Simmered In Coconut Milk.

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:

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