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.