99% Food 1% Skin

Chicken Eggplant Cauliflower Curry

In Food, Home Creation on September 12, 2013 at 09:54

Doof Home

We have been having lots of curry for meals.
Realized that curry is an easy flavorful option that meets the criteria for detox.


4 boneless skinless chicken thigh, cut in chunks
2 small eggplants, skin peeled, diced
2 small cauliflower, separate into small stems
1 jalapeno, diced (remove seeds for less spicy version)
1 medium onion, diced
3/4 tbsp of ginger, grated
3 tbsp curry powder
1 tsp of paprika
1 tsp cinnamon powder
1 bay leaf
1/4 tbsp agave
1/8 tbsp salt
3/4 cup coconut milk

Marinate for chicken
1/2 tsp salt
1/2 chinese five spice powder
white pepper

Marinate the chicken for at least 15 mins.
Mix curry powder, paprika, cinnamon powder and bay Leaf in a bowl.  Set aside.
Add oil to pan at high heat.
Once the oil is smoky, stir fry chicken quickly until the outside of the chicken pieces are cooked.
Remove chicken from pan.
Rinse/wash pan to rid any chicken bits that are stuck on the pan.
Dry the pan and wipe off any excess oil or water.
Heat up the pan at high heat until hot.
Add spices from the bowl.  Work quickly to toast the spices as evenly as possible.
Once the pan starts to smoke, remove spices from pan.
Heat oil in pan at high heat. Once it is smoky, reduce to medium heat.
Add onions, garlic, ginger and jalapeño to pan. Cook until soft.
Bring heat back up to high.  Add spice mixture. Mix well.
Add eggplant and cauliflower and salt. Mix well.
Add half the coconut milk, stir well, and let the vegetables cook until the they are half-cooked.  Stir occasionally to make sure that food is not sticking to the pan.
Reduce heat to medium-high.
Add chicken, agave and remainder coconut milk into pan.  Mix well and cover.
Cook for another 5 to 8 minutes.
Check to make sure chicken is cooked.
Ready to serve!


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