Ingredients serve 6
½ eggplant, cut into ½” by 1” pieces
½ tsp Kosher salt
¼ freshly ground pepper or to taste
1 tbl canola oil
1 garlic cloves, minced
2 tsp minced fresh ginger
½ onion, cut into ½ -inch dice
1 tbl Cool Curry Spice Blend
¼ cup low-sodium vegetable broth
1 baking potato, peeled and cut into 1-inch dice
½ small head of cauliflower, cut into 1 1/2-inch florets
½ 15-oz can unsweetened coconut milk or 1/2 cup canned crushed tomatoes in thick puree
3 oz frozen baby peas, thawed
3 tbl coarsely chopped cilantro
Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. Transfer the chicken to a slow cooker.
Add the garlic, ginger, and onion to the skillet and cook over moderate heat until fragrant and softened slightly about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. Scrape the contents of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. Pour the juices into a small saucepan. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. Whisk in the coconut milk. Bring to a simmer and season with salt and pepper. Stir in the peas and cook until warmed through, about 30 seconds. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.