Dining out and enjoying a great meal a few times a week eventually adds up. A family friend asked Chef Courtney Brown if she would consider cooking meals for them as a personal chef, after realizing how much they were spending in restaurants. Chef Courtney accepted and the family thoroughly enjoyed the meals. Chef Courtney became a coveted personal chef offering a wide array of meal selections. Numerous clients, including a member of the NBA—her big break—sought out Chef Courtney, and with her increasing popularity and additional clients added to her roster, a business was born.
Chef Courtney demonstrates her skills as a show contestant on “Next Level Chef.” During one episode Chef Ramsey gave her a compliment that brought her to tears: “You’re getting better and better with everything you cook.”
What’s cooking on the back burner? Chef Courtney is cooking up a few more business opportunities, including her own spice line—a curry trio set will be launching in 2022 featuring just what you need to make the most memorable curry dish you have ever prepared. Chef Courtney also operates an online cookie bakery. Customers in all states and Puerto Rico can order artisan cookies in flavors like carrot cake or triple chocolate chip.
Want to try a dish? You are in luck! Chef Courtney shared a recipe with South Fulton Lifestyle Magazine.
Don’t miss Chef Courtney on “Next Level Chef,” Wednesdays on Fox. Follow her on IG: chefcourt1
Eggplant Chickpea Curry
Two medium sized eggplants with no bruises cut into medium/large cubes
1 large onion diced small
1 large red bell pepper diced small
1 can chickpeas drained 13.5oz
1 can unsalted diced tomatoes 14.5oz
1 can coconut milk 13.5oz
1 Tb fresh or minced garlic
1 Tb fresh ginger
½ c finely chopped parsley
½ c finely chopped cilantro (use stems too)
Chef Courtney Brown Indian Curry
Rinse, then slice the eggplant into medium to large cubes. Place on baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt, pepper, and Indian Curry. Bake in preheated 400-degree oven for 35-40 minutes. Preheat a large skillet then add 2 Tb olive oil, onions, and peppers. Stir for three to four minutes then add the garlic and ginger and stir until blended. Stir in 3 Tb Chef Courtney’s Indian Curry, add the canned tomatoes, chickpeas (drain first) and a can of coconut milk. Stir until blended, turn to low heat and simmer for 10 – 15 minutes. If you prefer a hot (spicy) curry, add 1-2 Ts cayenne pepper. Remove from heat, stir in the eggplant, and let it rest for 10-15 minutes. Serve with basmati rice and your choice of Indian bread. Sprinkle the parsley/cilantro over top of your serving.