Indian Curry

I typically reserve making Indian Curry for the fall and winter months, as the cold weather increases my desire for comfort food. But the rainy weather and some leftover eggplant motivated me to whip up one of our favorite dishes a bit early this year.

The recipe that follows is adapted and enhanced from one I found in a Williams-Sonoma's cookbook.

Part 1
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp salt
1 tsp ground turmeric
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
2 tbsp canola oil
1/2 lb boneless, skinless chicken breasts

Toast coriander & cumin seeds in a saute pan over medium high heat until the seeds begin to pop (2-3 min). Grind the seeds using a mortar and pestle. In a bowl, whisk together toasted seeds, 1/2 tsp salt, turmeric, black pepper, cayenne pepper and canola oil. Cut chicken into small cubes, add to the bowl, and stir to coat evenly. Be sure to use a spoon or spatula - not your hands - to mix the ingredients as the turmeric will discolor your fingers for days! Cover the chicken and refrigerate for at least 8 hours.

Part II
1 large yellow onion
1 small eggplant
8 oz shiitake mushrooms
2 plum tomatoes
2 tbsp canola oil
3 cloves garlic minced
1 tbsp peeled and minced fresh ginger
1 tsp minced jalapeno pepper
2 bay leaves
1 14 oz can lite coconut milk
1/2 tsp salt
1 tbsp fresh lemon juice
2 tbsp chopped fresh cilantro

Using a Cuisinart: thinly slice onion and shiitake mushrooms, chop eggplant and tomatoes, and mince garlic, jalapeno pepper and ginger.

In a large wok or saute pan over high heat, add canola oil. When hot, add the onion, garlic, ginger, jalapeno pepper and bay leaves. Saute until onion is light golden brown, 5 minutes. Add chicken and saute until opaque, about 5 minutes. Add the eggplant and mushrooms, sauteing another 5 minutes until softened. Add tomatoes and cook another 2 minutes.

Stir in the coconut milk and 1/2 tsp salt and bring to a gentle boil. Reduce heat to low, cover and simmer until chicken is tender, about 30 minutes. Stir in lemon juice and cilantro and simmer for 5 minutes longer.

Serve over basmati rice and garnish with cilantro.

Bon Appetit!