Ingredients

• 1/8 pound butter (½ cup)

• 3 tablespoons vegetable oil

• 1 chicken, cut up into serving pieces

• 2 onions, peeled and chopped

• 1 clove garlic, chopped

• 2 large tomatoes, peeled and chopped

• 1 tablespoon grated ginger

• 3 tablespoons curry powder

• 2 teaspoons cayenne powder

• 1 pinch saffron

• 1 eggplant, peeled and diced

• 1 large potato, peeled and diced

• Water as needed

• Salt and pepper to taste

Instructions

Combine the butter and oil in a large frying pan or Dutch oven and heat.

Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally..

Remove the chicken and reserve.

Add the onion and garlic and fry until the onions are soft, about 5 minutes.

Add the tomatoes and cook for 5 minutes.

Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally.

Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender.

Add water if the mixture gets too thick.

Adjust the salt and pepper and serve.