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Indian-Spiced Chicken, Eggplant, and Tomato Skewers

Anna Stockwell
  • 165 minutes
  • Serves 4

INGREDIENTS

1 1/2

trimmed cut into cubes 2 pounds boneless skinless chicken thighs, boneless skinless

1

(3") piece ginger

1 pint

Cherry tomatoes

1

Eggplant, cut into 1 1/2" cubes, medium

4

Garlic cloves

3 tsp

Lime, zest

1

Red onion, cut into 2" pieces, small

1 14 ounce can

Coconut milk

2 tbsp

Tomato paste

2 tbsp

Lime juice, fresh

1/4 tsp

Cardamom, ground

1/4 tsp

Cayenne pepper

3 tsp

Kosher salt

1 1/2 tsp

Turmeric, ground

1

Canola or vegetable oil

1

Naan or flatbread

1

4 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour