Chicken and Eggplant Curry – Serves 6

Ingredients

I get all the prep done first and then lay out all the ingredients on the bench, then preheat the oven and get cooking.

1,5kg boneless skinless chicken thighs , portioned

Marinade

• 2 tablespoons olive oil
• 1 teaspoon each ground cumin, coriander & paprika
• 1/3 teaspoon turmeric

Add all the ingredients in to a large bowl, mix well
Add the chicken, mix well to combine, cover and set aside

1 eggplant, quartered and cubed
Olive oil
Put the eggplant in to a bowl and sprinkle with turmeric, set aside

Curry sauce

• 3 tablespoons olive oil
• 1/2 teaspoon Black mustard seeds
• 4 cardamom pods
• Handful curry leaves
• 2 fresh chillies, split lengthways
• 1/2 cinnamon stick
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 thumb ginger, peeled and grated
• 1 teaspoon each, ground cumin, coriander & paprika
• 1/2 teaspoon each, turmeric & curry powder
• 400ml coconut milk
• Salt to taste
• Chopped fresh coriander

Method

Preheat the oven to 180 degrees C

Heat olive oil in an oven proof casserole dish over medium/high heat(I haven’t given the amount of olive oil, I usually add two tablespoons per batch when frying the eggplant)you’ll see the eggplant absorb the oil, add a bit more oil accordingly to get a good charred colour

Fry the eggplant in batches, set aside

In the same dish, brown the chicken in batches and set aside

Heat 3 tablespoons olive oil in to the same dish over medium/ high heat

Add the mustard seeds, allow them to pop
Add the cardamom, curry leaves, chillies & cinnamon, cook for a minute, stirring
Add the onion and sauté until golden
Add the ginger & garlic, cook for a minute, stirring
Add the spices and cook for a couple of minutes, stirring
Add the coconut milk and bring to a rapid simmer, stirring
Add the chicken, season with salt, mix well, cover and bake for 30 minutes
Add the eggplant, mix through and bake for 20 minutes uncovered

Garnish with fresh coriander

Enjoy!

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