Chicken, Aubergine & Tomato Curry

Cooked aubergine is great in a curry, especially as it is native to Asia and so gives a curry some level of authenticity. In fact it was in a curry that I first tried aubergine when my tandem pilot at the time, Fiona Duncan, was staying with us and cooked us dinner. It was what inspired me to start to try cooking more with this vegetable. Before that I didn’t even know what one was like as I had never touched it, so didn’t have a clue where to start with preparing it.

This is definitely more of a Thai inspired curry as I use coconut milk, yellow Thai curry paste and season it with lime and coriander, but to be honest you could easily try lots of other curry pastes as well for a slightly different twist. Red or green Thai would work just as well and so would some of the Indian curry pastes like korma or tikka. Experiment and see which you prefer.

Print Recipe

Chicken, Aubergine & Tomato Curry

Keyword

Aubergine, Chicken, Kale, Rice, Tomatoes

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 clove garlic
• 1 chilli
• 1 piece ginger
• 3 tbsp curry paste I used yellow Thai
• 1 aubergine
• 2 chicken breasts skinless and boneless
• 200 ml light coconut milk
• 100 g kale
• 2 large tomatoes
• 1 handful coriander
• 1 squeeze lime juice
• 125 g basmati rice

Keyword Aubergine, Chicken, Kale, Rice, Tomatoes Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 clove garlic 1 chilli 1 piece ginger 3 tbsp curry paste I used yellow Thai 1 aubergine 2 chicken breasts skinless and boneless 200 ml light coconut milk 100 g kale 2 large tomatoes 1 handful coriander 1 squeeze lime juice 125 g basmati rice

Instructions

To prepare:

1. Peel and grate the garlic and ginger.
2. Peel and finely dice the onion. Thinly slice the chilli.
3. Add everything so far to a large, lidded frying pan with the coconut oil.
4. Slice the aubergine in to 1cm cubes.
5. Cut the chicken breasts in to bite size pieces.
6. Measure out the coconut milk.

To cook:

1. Heat the pan over a medium heat and fry the contents for 3 minutes, stirring occasionally.
2. Add the curry paste to the pan and stir constantly for 30 seconds.
3. Add the aubergine and continue to fry for 2 minutes.
4. Then add the chicken and fry for 1 more minute.
5. Pour in the coconut milk, bring to a boil and then lower the heat right down.
6. Stir well, cover and leave to simmer for 15 minutes.
7. While the curry is simmering, cut the tomatoes in to small dice and shred the coriander. Weigh out the kale.
8. Make the rice by adding it to a pan of boiling water and leave to simmer for 10-12 minutes.
9. With 5 minutes left on the curry, add the kale, tomato and coriander to the curry and stir well
10. Once cooked strain the rice and divide between 2 bowls.
11. Before serving the curry season it with a little lime juice to taste.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.