If like me you love a good curry then this may soon be in your list of favourites. Inspired by Amelia Freer’s prawn, coconut and aubergine curry I created a version that Mr G would eat.
It’s quite mild but rich in flavour and doesn’t give you that post curry bloat – perfect for a school night. To make it even simpler it’s a one pot dish eaten without rice and can be made in just over half an hour.
- 2 tbsp of oil (preferably coconut but I used rapeseed)
- 1 onion, chopped
- 250g chicken diced
- 2 cloves of garlic, grated or crushed
- 1 tbsp of ground ginger
- 1 green chilli, deseeded and chopped
- 1 tsp ground corriander
- 1/2 tsp gram masala
- 1/2 tsp turmeric
- 1 aubergine, grated
- 100g cherry tomatoes, halved
- 300ml vegetable stock
- 250ml coconut milk
- Heat a tbsp of oil in a large frying pan and fry the chicken, onion and chilli for two or three minutes until the chicken is browned and the onions have softened
- Stir in the spices and season well with salt and pepper. Fry over a medium heat for a few minutes until fragrant
- Add the second tbsp of oil along with the aubergine and fry for one to two minutes stirring to coat the aubergine with the spice mix.
- Add in the cherry tomatoes and stock, bring to the boil then reduce the heat allowing the curry to simmer for 10 – 12 minutes.
- Add in the coconut milk and simmer for another 10 minutes or until the sauce has thickened.
- Serve whilst hot to be eaten alone or with naan bread.