Chicken & Aubergine Curry
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!
Servings: 4 servings
Calories: 347kcal
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
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.
- Make double the amount and store as below.
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
