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A spoonful of chicken curry being scooped out of a silver balti bowl containing chicken curry.
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5 from 1 vote

Chicken & Aubergine Curry

With its fragrant blend of spices, this healthy Chicken & Aubergine Curry is packed full of flavour and makes a delicious, mouthwatering meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, lunch, Main Course
Cuisine: Asian, Indian
Diet: Gluten Free
Servings: 4 servings
Calories: 347kcal

Ingredients

  • 650 g 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 chopped tomatoes tin of
  • 1 tablespoon tomato puree
  • 90 g spinach
  • 200 ml 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

Tips & Tricks
  • I would really recommend getting a meat thermometer. 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!
  • You can also make this recipe using leftover, cooked chicken. Just add it at the same time as the chopped tomatoes and stock, ensuring it reaches the temperature above before serving.

Nutrition

Calories: 347kcal | Carbohydrates: 20g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 807mg | Potassium: 1248mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2469IU | Vitamin C: 27mg | Calcium: 98mg | Iron: 3mg