Makes four servings. About 8.1 net carbs per serving. Prep time: 15 minutes chopping and measuring. Cook time 20 minutes sauteeing + 40 minutes simmer + 10 minutes sitting time This recipe is low carb, gluten free, dairy free, and paleo, and can be part of a low iodine diet if you use iodine-free salt and serve over cauliflower.
I am writing fast because I can’t wait to share this with you! This lovely curry can be as spicy — or not — as you want it. Like all Indian-influenced cooking, it benefits from cooking the spices in order and giving it the time to unfold.
Ingredients
- 4-5 boneless/skinless chicken thighs, about 1 pound, sliced, flavored with salt and pepper (1/4 tsp each)
- 1 pound eggplant (about one medium), peeled and sweated with salt then patted dry and chopped
- 2 medium leeks, chopped
- 2 cups fresh chopped tomatoes (best results with three large ripe Roma tomatoes)
- 2 Tbsp tomato paste
- 1 – 1.5 cups of chicken or vegetable stock
- 2 Tbsp butter
- 4 cloves of garlic, finely chopped
- 1 Tbsp freshly grated ginger
- 1 red chilli, chopped fine (use discretion as to how much)
- 2 tsps of cumin
- 2 tsps of coriander
- 1 tsp of garam masala
- 1 tsp of turmeric
- 1/2 tsp of mustard seeds
- Freshly chopped cilantro as garnish
Instructions
- Melt the butter in a large pan over medium heat.
- Add the mustard seeds, and heat until they pop.
- Add leeks and fry till softened and turning brown, about 10 minutes, deglazing pan with stock if necessary.
- Add more butter if necesary, then add the garlic and ginger and chicken thighs and fry until lightly browned, about 10 minutes.
- Add the chilli and cook for 2 minutes.
- Add cumin, coriander, garam masala, turmeric and tomato paste. Stir until the chicken is evely coated.
- Add the eggplant, chopped tomatoes, and stock and stir.
- Bring to a boil, reduce heat, cover and simmer until eggplant is softened and sauce has thickened, about 40 minutes. Stir occasionally.
- Remove from heat and let sit for about 10 minutes.
- Top with chopped cilantro and serve over sauteed kale or cauliflower rice.
Carb Count
(does not include the kale or cauliflower rice)
