I've been fooling around a lot with Indian food lately, and out of all the curries I've dabbled with so far, this was my favorite. The base of this dish was a hot curry paste that's added to the skillet after the eggplant, onions and chicken were browned individually.
The paste sauteed until the the smell was driving me crazy, then I added a can of diced tomatoes and some water. I let it simmer for about 15 minutes, then added everything back in. It simmered for about half an hour while I made some basmati rice.
The plating was uber simple- just a good scoop of rice, the curry, and topped off with some cilantro and toasted sesame seeds.
Dang. I think there's leftovers.
It was DEEEELISH. Just spicy enough.
So was the Cherry Garcia for dessert.
I loves me the Cherry Garcia.