1 eggplant, medium, small diced
1 lb chicken thighs or breasts, cubed
4 tablespoons vegetable oil
1 15-oz container Maya Kaimal Tamarind Curry
1. Heat vegetable oil in a medium sauce pan over medium heat. Add diced eggplant and stir while eggplant browns.
2. Add cubed chicken and allow to brown on all sides.
3. Add Tamarind Curry sauce and cover. Reduce heat to low and simmer until chicken is cooked through, about 15 minutes. Add water if mixture gets too thick.
4. Serve warm with steamed rice.