Chicken And Vegetable Curry (Indian) - cooking recipe

Ingredients

5 tablespoons oil, divided (I use coconut and olive)
1 cup onion, chopped
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes (or more)
2 tablespoons gingerroot, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons curry powder
3 cloves
1 teaspoon paprika
3 bay leaves
2 tablespoons tomato paste
1 1/2 cups diced tomatoes
1 cup coconut milk
1 medium eggplant, diced
2 cups zucchini, sliced
1 1/2 lbs boneless skinless chicken breasts, sliced

Preparation

heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
add onion, cook about 8 minutes until soft and gold.
add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
add salt and spices, cook 3 minutes stirring
add tomato paste, tomatoes, bay leaves and coconut milk.
bring to a simmer over medium, reduce heat and simmer 10 minutes.
in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
add zucchini to the tomato mixture, simmer 3 minutes.
add chicken and cook through, about 10 minutes.
add eggplant, stir and serve.