Recipe of the Week

Stuff Out of the Fridge Lunch Curry

1 lb chicken
package of mushrooms
3 Japanese eggplants
2 cloves minced garlic
1 tbsp grated ginger
2 small minced green chilies
1.5 tsp ground turmeric
1 tsp ground cumin
1 tbsp ground coriander
1 tsp chili powder
1 14 oz can diced tomatoes
1 can light coconut milk

• Cut chicken into cubes and saute in pan with mushrooms, garlic, ginger and chilis
• When chicken mostly cooked (I'm not an exact cook) and liquid from the mushrooms has reduced off, add in turmeric, cumin, coriander and chili powder
• Pour in can of tomatoes and coconut milk
• Simmer over low for about 45 minutes
• Add in sliced eggplant and cook uncovered for another 10 - 15 minutes until eggplant is cooked
• Serve with rice or a nice French bread