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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Delicious Sweet-savory take on a simple Indian dish. Much friendlier to people who fear Indian Curry. Ingredients:
2 lbs chicken breasts, diced |
2 tablespoons curry powder |
2 mangoes, diced |
2 onions, diced |
4 baby eggplants |
2 cups kale, chopped |
2 cups carrots, chopped |
1 quart chicken stock |
2 cups frozen peas |
Directions:
1. Add Chicken, mangoes, and onions to a skillet on medium heat and sautee.
2. Add curry powder and mix well.
3. Add eggplant, kale and carrots, cook until rendered.
4. Add stock, stir, cover and cook on low heat for 30 minutes.
5. Add frozen peas, stir.
6. Serve when thick and hearty, add salt and pepper or more curry powder to taste.
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