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.

Ingredients

  • 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

Preparation

  1. 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
  2. Stir in the spices and season well with salt and pepper. Fry over a medium heat for a few minutes until fragrant
  3. 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.
  4. Add in the cherry tomatoes and stock, bring to the boil then reduce the heat allowing the curry to simmer for 10 – 12 minutes.
  5. Add in the coconut milk and simmer for another 10 minutes or until the sauce has thickened.
  6. Serve whilst hot to be eaten alone or with naan bread.
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