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John Besh's Curried Anything (Chicken)

INGREDIENTS

2tablespoons butter
1eggplant, unpeeled, diced
2tablespoons peeled and minced ginger
2green onions, chopped
2cloves garlic, crushed
2teaspoons Madras curry powder
1summer squash, diced
1potato, peeled and diced
1, 13-ounce can coconut milk
1 1/2cups chicken broth
1/4teaspoon sambal chili paste
2cups chopped cooked chicken
Salt
Freshly ground black pepper
4cups cooked rice

INSTRUCTIONS

1.Melt the butter in a large saucepan over high heat, add the eggplant, and sauté until soft. Add the ginger, green onions, and garlic. Sprinkle the curry powder into the pan and toast for a moment.
2.Add the squash and potato, stirring to coat them with the spices.
3.Continue to stir for a few minutes, then add the coconut milk, broth, and chili paste. Bring to a gentle boil, add the chicken, then reduce the heat and simmer for 15 minutes. Season with salt and pepper and serve over rice.