This Chicken & Aubergine Curry is a flavour-packed, healthy dinner that’s easy to make at home. With tender chicken, roasted aubergine, and a fragrant blend of spices, it makes the perfect fakeaway meal!
I love experimenting and making my own take-away style curry dishes at home! Some of my other creations include King Prawn Balti, Quick Chicken Curry With Peppers & Mango Chicken Curry.
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I had an aubergine leftover after making this fried aubergine with honey and thought it would work really well in a curry alongside some chicken and spinach, so set about to create this super tasty chicken & aubergine curry recipe.
Aubergine can be quite a mild vegetable on its own, but it's great at absorbing the flavours that surround it, so is perfect to use in a curry as it soaks up all the mouthwatering spices that are in the tomato gravy.
If you use a gluten-free stock the curry is also gluten-free and dairy free so is ideal for anyone with those food allergies.
Looking for a veggie curry? Check out these curried vegetable pies!
🥘 Ingredients You Will Need & Notes
Here is a brief overview of the main ingredients needed to make this chicken & aubergine curry. For the full list, scroll down to the recipe card at the bottom of the page.
To find out how to make it allergy-friendly, simply keep scrolling to the section below this one.
✋ Double check all packaging for allergens ✋
- Chicken: I have used boneless, skinless chicken breast but you could just as easily use boneless chicken thighs (like in these air fryer chicken thighs) too.
- Aubergine: Also known as eggplant in the US. Use any leftover aubergine to make this tahini free baba ganoush.
- Spinach: Works well in a curry and with aubergine. I have used fresh spinach but you can also stir through frozen spinach straight from the freezer.
- Aromatics: Onion, garlic, ginger and green chillies help form the base of the curry.
- Tomatoes: I have added tinned chopped tomatoes and tomato puree.
- Chicken Stock: Check the packaging on the the stock if you are cooking for someone with allergies as some can contain gluten, dairy and celery.
- Spices: Garam masala, chilli powder, cumin, turmeric & ground coriander make up the spice blend for this curry.
- Oil: Use vegetable oil or any mild-tasting oil. You can use ghee but be aware that the curry will then not be dairy free.
- Coriander: Fresh, chopped coriander is delicious sprinkled on top of the curry.
See the recipe card for full information on ingredients and quantities.
🥜How Can I Make This Allergy-Friendly?
As long as the stock you are using is gluten-free, dairy-free & celery free then the curry will be free from the top 14 allergens. Knorr chicken stock pots are top 14 free. (Always double check packaging as ingredients can change)
✏️ How To Make Chicken & Aubergine Curry
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by chopping the aubergine into small squares and toss them in 1 tablespoon of oil and ½ teaspoon of salt.
Then, place them on a nonstick baking tray and roast them in a pre-heated oven for 15 minutes until tender and slightly browned.
Step 2: While the aubergine is roasting, you can prepare the rest of the ingredients. Finely chop the onion, garlic, green chilli, and ginger.
Dice the chicken breast into bite-sized chunks, ready to be added to the curry.
Step 3: Heat the rest of the vegetable oil in a large pan over low-medium heat. Add the onion and cook for 5 minutes or until softened.
Then, add the garlic, ginger, and green chilli to the pan and cook for 1-2 minutes until fragrant.
Step 4: Next, increase the heat to medium and add the chicken, tomato puree, and spices to the pan.
Cook for 10 minutes, stirring regularly to ensure that the chicken is evenly coated in the spices.
Step 5: Then add the roasted aubergine, tinned tomatoes, and stock to the pan.
Allow the mixture to simmer for 10-15 minutes or until the chicken is fully cooked through, stirring occasionally.
Step 6: Just before serving, add the spinach to the pan and stir until all the spinach has wilted into the curry.
💡 Lauren's Top Tips
- 🌟 Use A Meat Thermometer: This will be your new best friend in the kitchen, trust me. As soon as the chicken has reached an internal temperature of 74˚C / 165˚F it is cooked and safe to eat - no more dry and overcooked chicken!
- 🌟 Use Leftover Chicken: You can also make this recipe using leftover, cooked chicken. Just add it at the same time as the chopped tomatoes and stock, making sure it reaches the temperature above before serving.
- 🌟 Let It Rest for Deeper Flavour: Curry always tastes better the next day! If you have time, make it ahead and let it rest for a few hours (or overnight) in the fridge. This allows the spices to infuse into the sauce even more.
⚡ Variations
✔️ Adjust The Spice Level: The great thing about homemade curries is you can control the heat! Prefer more spice? Use hot chilli powder instead of mild and garnish with fresh, chopped green chilli.
If you like things a little milder or are cooking for the kids, just halve the chilli powder and chillies used. A dollop of natural yoghurt swirled through the curry also helps to cool things down a bit.
✔️ Make It Vegan: Use vegetable stock instead of chicken stock & simply swap the chicken for another protein like firm tofu or chickpeas. You can also add more vegetables instead. Peppers, mushrooms or potatoes work well.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can fully cook the curry ahead of time and store it in the fridge for up to 3 days. Curry actually tastes better the next day, as the flavours have had more time to infuse.
🗒️ Batch Cooking
Make double the amount and store as below.
🗒️ Leftovers & Storage
Cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.
🗒️ Reheating
Reheat in the microwave or a pan on the hob for a few minutes, stirring regularly until piping hot.
🗒️Freezing
Once cooled, freeze the curry in portions in a freezer bag or container for up to 3 months.
Defrost overnight in the fridge, then reheat on the hob or in the microwave as above until hot throughout.
🍴 How To Serve
This chicken and aubergine curry goes really well with some pilau, basmati or keema rice with lamb and gluten-free naan bread.
Add some popadoms and chutneys for the full takeaway experience.
💬 Recipe FAQs
Yes! If you want to make the curry milder and give it more of a Thai flavour, add half a tin of full-fat coconut milk when adding the spinach.
Yes, simply roast the aubergine in the oven. Fry off the onion, garlic, ginger and green chilli in a saucepan, then add to the slow cooker with the rest of the ingredients and cook on high for 3-4 hours or low for 6-7 hours. Add the spinach just before serving.
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 More Indian Inspired Recipes
Looking for other recipes like this? Try these:
📖 Recipe
Chicken & Aubergine Curry
Equipment
- Meat thermometer optional
Ingredients
- 650 g (1.4lb) skinless, boneless chicken breast chopped into bite-sized chunks
- 1 large aubergine chopped into bite-sized chunks
- 2 medium onions sliced
- 4 cloves garlic minced or finely chopped
- 2 medium green finger chillies finely chopped
- 2.5 cm fresh ginger finely chopped
- 400 g (14oz) chopped tomatoes tin of
- 1 tablespoon tomato puree
- 90 g (3oz) spinach
- 200 ml (⅚ cup) gluten-free chicken stock I have used Knorr stock pot
- 2 tablespoon vegetable oil
- ½ teaspoon salt to roast with the aubergine
Spices
- 1 tablespoon garam masala
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
To serve
- fresh coriander to garnish
Instructions
- Preheat the oven to 200˚C / 390˚F.
- Chop the aubergine into small squares, and toss in 1 tablespoon of oil and ½ teaspoon of salt.
- Place on a nonstick baking tray and roast in the oven for 15 minutes.
- Finely chop the onion/garlic / green chilli/ginger.
- Dice the chicken breast into bite-sized chunks and make up the stock.
- Heat the rest of the vegetable oil in a large pan over low-medium heat. Add the onion and cook for 5 minutes or until softened.
- Add the garlic, ginger & green chilli to the pan and cook for 1-2 minutes.
- Increase the heat to medium, add the chicken, tomato puree and spices to the pan and cook for 10 minutes stirring regularly to coat the chicken in the spices.
- Add the cooked aubergine, tinned tomatoes and stock to the pan and simmer for 10-15 minutes or until the chicken is fully cooked through, stirring occasionally.
- Add the spinach just before serving and stir until all of the spinach has wilted into the curry.
- Serve the chicken and aubergine curry hot, garnished with fresh coriander if desired.
Notes
- You can fully cook the curry ahead of time and store it in the fridge for up to 3 days. Curry actually tastes better the next day, as the flavours have had more time to infuse.
- Make double the amount and store as below.
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