Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.
By Vickie Chynoweth
4 -5 large tomatoes (J&E Farms)
2-3 small white eggplants sliced (J&E Farms)
1 cup onion coarsely chopped (Bautista Farms)
1 tbsp minced garlic (J&E Farms)
3 -4 tbsp extra virgin olive oil (Ancient Trees)
13.5 oz can coconut milk
1 lb. ground chicken
3 tsp ground curry
1 tsp paprika
1 tsp ground coriander
1/2 tsp salt
1/4 tsp mace
Black pepper optional
Cooked rice optional
1. In a medium sized saucepan bring water to a boil. Carefully, add tomatoes to boiling water for 3 minutes. Tomatoes should be completely submerged in the boiling water. The tomato skin will start to form cracks. Remove pan from heat and run under cold water until tomatoes are cooled about 3 minutes. Peel and core tomatoes. Place in a blender or food processor.
2. In a medium sized skillet add 2 tablespoons of olive oil. Add sliced eggplant, onion, and garlic. Cook, stirring occasionally until onion is translucent and eggplant is soft. About 5 – 7 minutes
3. Add cooked eggplant, onion, and garlic to tomatoes. Blend on medium speed until you have smooth puree. Add coconut milk and all the spices. Blend until well combined.
4. In the same skillet the onion mixture was cooked in, add 1 tbsp olive oil and ground chicken. Stir chicken to break up lumps. Cook until the chicken is completely cooked.
5. Pour tomato curry over cooked chicken and stir until well combined. You may need to heat the curry to the desired temperature.
6. Serve over cooked rice. Optional, add cilantro, plain yogurt and/or sour cream.