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:    • Caribbean Green Seasoning.   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:   / 160863714535   Twitter:   / obzokee   Instagram: caribbeanpot Contact: http://caribbeanpot.com/contact/ Pinterest:   / the-caribbean-pot   Learn more about me at http://www.ChrisDeLaRosa.com