Stir-Fried Curried Chicken Slivers with Onions, Tomatoes, and Eggplant

Preparation info
  • Serves

    2 to 3

    as a main course
    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

This is a great dish in the summertime, when most of the ingredients can be pulled from the garden. It is more a Chinese than an Indian style of curry, seasoned with the sweet tastes of the vegetables and the tartness of the vinegars and sherry.

The preparations may all be done a day or so ahead. The final cooking takes only minutes.