Indian eggplant and chicken curry with yogurt

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 m.-large eggplant(s)
• 1 onion(s), red
• 3 tbsp ghee, or clarified butter
• 5 tbsp natural yogurt
• 4 tsp cumin
• 2 tsp coriander, ground
• 1 tbsp garlic paste
• 1 tbsp paste (ginger paste)
• 2 tbsp tomato paste
• ½ tsp cayenne pepper
• 2 tsp sweet paprika powder
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 45 minutes

Cut the chicken breast fillets into bite-sized pieces. Mix the natural yogurt, 2 teaspoons of cumin, the coriander, half a tablespoon of the garlic paste, the ginger paste, cayenne pepper, salt, and paprika together well and marinate the chicken pieces. Let it marinate in the refrigerator for 3 to 5 hours. Cut the eggplant into bite-sized pieces and finely slice the onion. Melt the ghee in a hot pan and add the eggplant. After about seven minutes, add the onion rings. The vegetables should cook for 5 to 10 minutes, until the onions develop a light roasted aroma. Then add 2 teaspoons of cumin, the remaining garlic paste, salt, and the tomato paste and cook the mixture. Now add the chicken and yogurt mixture and cook until the chicken is cooked. Season again with salt and serve. Serve with rice or naan.