Roast aubergine and chicken curry

Aubergine gets top billing here as it does kind of steal the show. Roasting it keeps its shape and concentrates the flavour. I tend to roast the whole aubergine if only making for two as the rest is lovely in a salad or pasta sauce.

Recipe serves 2

  • 1/2 aubergine, chopped in 2cm dice
  • 1 onion, sliced
  • 1 garlic clove, grated
  • pinch of cayenne pepper
  • 1tsp Garam Masala
  • 1tsp cumin seeds
  • 1tsp turmeric
  • 1tsp hot chilli powder (to taste)
  • 1 thumb of root ginger grated
  • 200g chicken breast pieces
  • 4 tomatoes, chopped
  • 1 chicken Stock pot
  • 100g spinach, washed and chopped
  • rice
  1. Heat the oven to 180°c
  2. Put the rice into a pan with double the volume of water and a pinch of salt. Bring to the boil and stir once, turning right down and adding a lid for a 15 minute simmer. At 15 minutes, take off the heat and leave, lid on,until the curry is ready.
  3. Brush the aubergine with a little oil and sprinkle with a pinch of Cayenne pepper, lay on a baking sheet and roast in the oven for 15-20 minutes until golden brown
  4. Fry the onion in a little vegetable oil until soft. Add the garlic and ginger, just warming through and then add the dry spices and combine for a minute, moving constantly.
  5. Add the tomatoes, a cup of water and the stock pot and bring to the boil.
  6. Add the chicken pieces to poach in the simmering sauce (add a little more water if you don’t have enough sauce to just cover the chicken) and bubble for 10-15 minutes until the chicken is cooked through.
  7. Stir the chopped spinach through to just wilt it for a minute and add the roasted aubergine, sprinkling with coriander to serve.