Pakistani Chicken In A Tomato And Eggplant Stew With Yogurt Cucumber Sauce

• 10 chicken drumsticks
• 10 tomatoes 1 tomato per piece of chicken
• 1 eggplant
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons cumin
• 2 teaspoons salt
• 2 teaspoons red chilies
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 2 teaspoons tumeric

1. Dice the tomatoes or use cans of unsalted diced tomatoes (whatever the equivalent may be).
2. Slice the eggplant into edible sized chunks. The eggplant will soften by the end of this, so it doesn't really matter what the shape/ size is.
3. Brown the chicken on high heat.
4. Remove chicken from heat once browned.
5. Add eggplant and tomatoes to pot.
6. Cook on high heat until water cooks off.
7. Reduce to low heat and add chicken. Cover and cook until the fat from the chicken starts to form a layer~60 minutes.
8. Serve w/ Yogurt Sauce! See the DailyChef recipe for yogurt sauce.

chicken, tomatoes, eggplant, garlic, ginger paste, cumin, salt, red chilies, cumin, paprika, tumeric

Taken from www.yummly.com/recipe/Pakistani-Chicken-In-A-Tomato-and-Eggplant-Stew-With-Yogurt-Cucumber-Sauce-1668637 (may not work)