Ingredients:
- 1/2 a small onion
- 3 garlic cloves
- 1-inch piece ginger (1 tbsp grated)
- 1 1/2 tbsp cooking oil
- 2 cinnamon sticks
- 1 pattypan squash (substitute with small yellow squash or zucchini)
- 1 small eggplant
- 1/2 tsp turmeric
- 3/4 lb chicken breast
- 1/4 tsp red chili powder
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp tamarind concentrate
- 1/2 cup water
- 1 cup coconut milk
Recipe (Serves 2):
- Finely chop the onion and garlic. Peel and grate the ginger.
- Add the oil and cinnamon sticks to the pan over low heat.
- When the oil starts bubbling slightly around the cinnamon sticks, add the onions to the pan. Cook over low heat until the onions are soft and translucent, roughly 10 minutes.
- While the onions cook, chop the squash and eggplant into 1/2-inch pieces (note: if making vegetarian, use more squash and eggplant, and cut into 1-inch pieces).
- Dice the chicken breast into 1-inch pieces.
- Once the onions are soft, add the garlic and ginger and cook for 2 to 3 minutes until aromatic. Add the spices, salt, and sugar and stir to combine. Cook for another 1 to 2 minutes.
- Add the chicken to the pan. Cover with a lid and continue cooking over low heat for 6 to 10 minutes. Flip the chicken after 4 minutes so that each side cooks evenly.
- While the chicken cooks, combine the tamarind concentrate with water and stir. Once the chicken has cooked (isn't white) add the tamarind mixture to the pan and increase the heat to medium. Allow the chicken to cook in the mixture for a minute.
- Measure out the coconut milk and add it to the pan; stir to combine. Add the squash and eggplant.
- Cover the pan with the lid and bring the curry to a boil. Once at a boil, lower the heat and allow the curry to simmer for 20 minutes.
- After 20 minutes, taste the curry. If it is too watery, add coconut milk 1 tablespoon at a time; if it is too thick, add water 1 teaspoon at a time.
- Serve hot and eat with rice, paratha, or eat alone with a big spoon!