This is my grandmother's recipe from what was British Guiana in South America (now Guyana.) It is a staple of that country and is very unique.
It is a fusion of South American, African and Indian cuisine, and makes a wonderful full-flavoured curry. The curry differs from many other curries in that it does not require yoghurt, cream or coconut milk as a base, but uses eggplant instead.
The chicken is often substituted with shrimp, fish, beef or lamb.
Add oil to a frying pan and spread around the pan. Add onion and garlic to pan and sauté for a couple of minutes to soften the onion, making sure not to burn the garlic. Add the chicken and fry chicken thoroughly. In the same pan, add 1 can of chicken stock or you can use water if stock isn't handy. Add the salt. Add the curry powder to taste (more or less can be added.) Add diced eggplant. Add 3 bayleaves. Add potatoes. Squeeze the lime juice into the pan. Add the chickpeas.
Stir every ten minutes or so. The eggplant will cook down into the base of the sauce -- this is desired.
Simmer on low to medium heat for about 30-40 minutes (or until the potatoes are cooked.)
Serve over rice (preferably Basmati rice) and pair with roti (you can use Mexican tortillas ready made from the supermarket as well if roti isn't available.)
** traditionally, you can also add FooFoo. This is easily made by boiling peeled plantain (not too yellow) and draining. Add some salt and garlic powder. Mold into a small ball onto the plate.
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|Serving Size: 1 Serving (1337g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (10%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 547.5mg||168 %|
|Sodium 783.3mg||27 %|
|Potassium 3318.7mg||87 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 32.5g|
|Protein 224.6g||321 %|
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Calories per serving: 1241
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