Ground Chicken and Eggplant Stew

Ground Chicken & Eggplant Stew

I came across a picture of this dish on Facebook, but the recipe had not been added at the time, so this is my take on the dish. Eggplant is a favourite vegetable and combining it with ground chicken sounded too good to pass up. I added diced potatoes because that's what Bengalis do...add potatoes to everything!

Ingredients:

1 lb. ground chicken

2 Japanese eggplants, diced

1 russet potato, peeled and diced

2 medium or 1 large onion, minced

1 Tbsp. garlic paste

1 tsp. ginger paste

1 large or 2 medium tomatoes, diced

1 green chili, minced (or to taste) + 2 whole 

4 Tbsp. oil

1 cinnamon stick

2 black large cardamom

1 star anise

1/2 tsp. shah jeera or cumin seeds

chopped cilantro for garnish

Directions:

1. Heat oil in a pressure cooker over medium-high heat and sputter cinnamon, cardamom, star anise and cumin seeds.
2. Scatter onions over tempering and stir-fry until translucent.
3. Stir in ginger and garlic pastes, tomatoes and chilies and stir-fry until oil resurfaces.
4. Add chicken, break up as much as possible and stir-fry until browned.
5. Add eggplant and potatoes along with a cup of hot water, cover and bring up to full pressure.
6. Reduce heat to medium and simmer for 20 minutes.
7. Turn heat off and allow pressure to release naturally, about 10 minutes.
8. Transfer to a serving dish, garnish with whole chilies & cilantro.
9. Serve as a main course of an Indian meal, accompanied by rice or chapatis.