Vetri Cooking Lab

Chicken & Vegetable Masala


  • 2 tsp salt
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp cayenne
  • 1 tsp turmeric
  • 2 Tbsp vegetable oil
  • 2 pounds boneless, skinless chicken thighs
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 Tbsp fresh ginger, minced or grated
  • 1 small jalapeño, seeded and minced
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 small cauliflower, cut into small florets
  • 1 28oz can whole, peeled tomatoes
  • 3/4 cup coconut milk (about half a can)
  • 1 15.5oz can chickpeas, drained and rinsed
  • 1 cup chicken broth
  • 1 5oz or 6oz bag of fresh spinach
  • 2 limes, wedged (for garnish)
  • Cilantro leaves, chopped (for garnish)


  1. In a small bowl, mix together salt, garam masala, paprika, curry powder, cayenne, and turmeric.
  2. Heat the oil in a high-sided skillet over medium heat and add diced onions. Sauté for 1 minute. Add chicken thighs directly to the pan. Sprinkle 1 Tbsp of the spice mixture evenly over the chicken. Cook the chicken for 5 minutes per side, stirring the onions occasionally to prevent sticking.
  3. While chicken is cooking, pour canned tomatoes into a bowl and use your hands to tear or squeeze into small pieces. Be careful of flying tomato juice!
  4. Add the ginger, garlic,and jalapeño to the pan. Sauté for 3 minutes, stirring occasionally.
  5. Add the eggplant, cauliflower, remaining spice mixture and hand-torn canned tomatoes with their juices. Stir well and let simmer for 10 minutes.
  6. Add ¾ cup coconut milk to the skillet. Add the chickpeas and chicken broth and let simmer for 20 minutes or so, until vegetables are tender and chicken is cooked to an internal temperature of165° F.
  7. Stir in spinach leaves and turn off the skillet, allowing the leaves to wilt as the curry cools.
  8. Serve warm topped with cilantro and lime juice. Enjoy!


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