The Easiest Chicken Curry in the World

Chicken and Eggplant Curry

How easy? Really easy. I’m not calling it authentic, I’m not even sure to what country its authenticity could be attributed, but I do know it tasted damn good and I didn’t have to do anything. How good? I had already gone to bed when B came home to eat this and he came upstairs to wake me up, midway through his meal, to let me know how good it was.

I’m not even that big of a fan of chicken. It doesn’t matter though, because when braised, as this chicken is, it has none of the dry, flavorlessness of chicken breasts, none of the overly greasy, fattiness of fried chicken wings, just meaty perfection. Armed with half a chicken and a dutch oven, I added in a few other ingredients and left it to simmer on the stove for a little over an hour. Then I removed the top and let it reduce for another half an hour. That’s it. 5 minutes of work. I suppose you could serve this over rice, but it is fairly thick due to the eggplant, so it did fine on its own, so why add extra work?

The Easiest Chicken Curry Ever

1/2 a Chicken (leave in the bones and everything)
3 Cups of stock
10 Small Chile Peppers (or less, we like it spicy, just make sure to avoid actually EATING the peppers)
1 Eggplant, large-ish, chopped into bite size pieces
1 onion, in chunks is fine
Curry Powder
Garam Masala
Salt
Pepper

Instructions: Put everything in pot–you can adjust the seasoning to your desires, I think I used about a tablespoon each of the curry and garam masala and a pinch of salt and pepper, since you can fix those later in the process. Bring to boil, then reduce to simmer. When chicken is falling off the bone, take top off pot and turn to high, allow it to reduce to a stew like texture.