I made this chicken curry during the last snow storm using what I happened to have in my pantry and fridge. Of course, I sometimes have a wacky assortment of items, but there's nothing too exotic in this dish, and it's very satisfying and cheering on a dreary night.
2 tablespoons good quality curry powder (or more if you like it hot)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound chicken cutlets, cut into 1" pieces
1 onion, diced
6 cloves garlic, minced
1 small slice of ginger, minced (about 1 teaspoon)
1 small eggplant, peeled and cut into 1" pieces (about 2 cups)
5 small red potatoes, quartered (about 1- 1 1/2 cups)
2 carrots, sliced
1 can coconut milk (not the sweet kind!)
1/2 pound snow peas, cut in half if desired
Red pepper flakes to taste
In a medium sized bowl, combine chicken, curry powder, salt and pepper. Let sit for up to 30 minutes or refrigerate for an hour.
Meanwhile, in a dutch oven or large saute pan, heat 1 tablespoon of oil and saute onions until softened about 3 minutes. Add garlic, ginger, and ONE HALF of the diced eggplant, potatoes, and carrots. Let cook for about 6 more minutes until veggies start to soften. Remove to a bowl and set aside.
Wipe skillet, add remaining oil and cook chicken in a single layer (you may need to do two batches) until browned and cooked through, about 6 minutes. Remove to a separate bowl and set aside.
Do not wipe skillet. Over medium low heat, add coconut milk to pan and carefully scrape up any browned bits that may have gathered. Return vegetables to the pan and let cook until the potatoes and carrots are softened. The eggplant will almost melt away, and the milk will cook down and thicken.
Return chicken to the pan with remaining eggplant and snow peas, and cook until tender. Season with hot red pepper flakes to taste. Serve over rice. Even better the next day.