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How To Make An Easy Chicken And Aubergine Curry
A delicious, rich and healthy chicken and aubergine curry! Its full of spice, flavour and it’s very easy to make too. Serve with rice for a tasty meal cooked to perfection.
This right here is no ordinary chicken curry…
It’s a chicken and aubergine curry made creamy with coconut milk, it’s filled with melt-in-the-mouth aubergine pieces and it’s flavoured with lots of different spices. You’re really going to enjoy it; it’s a very simple recipe with very basic ingredients that’s fresh, rich and tasty.
Making this recipe is quite similar to making a chicken bhuna curry, it has a rich tomato base and is flavoured with spices like garam masala and cumin. I find the addition of coconut milk to make a big difference, this Indian style aubergine and chicken curry has a creamy and velvety texture.
Make This Recipe As Hot As You Like
Though I find this curry recipe to be quite mild, this is really up to your taste and personal preference. You can make the heat level as hot or as mild as you like.
Add more chilli powder or use chilli peppers with a higher heat level to add more heat to this curry. If you don’t want any heat at all, omit using chilli powder or chilli peppers and use red, yellow or green bell peppers instead.
Watch How To Make It
Chicken And Aubergine Curry Recipe Ingredients
Many of the ingredients needed for this recipe you can find at your local supermarket or online. Below is a list of what you’ll need:
- Aubergine: Also called eggplant.
- Chicken: I used diced chicken breast.
- The Spices: A mixture of salt, curry powder, turmeric, garam masala, cumin, coriander and chilli powder is used to season this curry.
- The Curry Sauce: Onions, garlic, green chillies, ginger and a can of chopped tomatoes are used to make the curry base.
- Coconut Milk: Creamy coconut milk is added to the chicken and aubergine curry towards the end of the cooking process. It not only adds a smooth and velvety texture but also a greater depth and richness to the dish.
How To Make Chicken And Aubergine Curry With Coconut Milk
Below is a step-by-step guide on how to make creamy chicken and aubergine curry. Full instructions are on the recipe card at the bottom.
I cooked this curry in a non-stick kadhai, it’s a circular deep cooking pot used in Indian cuisine.
Step One:
Heat oil in a pan over a high heat and add garlic, ginger and green chilli and stir for one minute. Then add the chopped onions and stir for 4 minutes or until softened.
Step Two:
Add turmeric, salt, garam masala, cumin, curry powder, chilli powder and stir for 2 minutes.
Step Three:
Add the chopped tomatoes to the pan, mix and leave to simmer until the mixture has thickened. Stir occasionally to prevent the mixture burning and sticking to the pan. This took me 2 to 3 minutes.
Step Four:
Add the aubergines to the pan and stir for a minute before adding the diced chicken then coconut milk.
Stir the mixture then cover the pan with a lid and continue to cook for 10 to 15 minutes or until the chicken and aubergine has fully cooked.
Step Five:
Remove the lid and add coconut milk and fresh coriander and stir. Then leave the sauce to simmer uncovered for 2 minutes stirring occasionally.
What To Serve It With
Aubergine and chicken curry is traditionally served with rice like basmati, jasmine or pilau rice. You can serve it with side dishes like vegetables, naan bread and roti; below are a few more ideas:
How To Store Leftovers
Store any leftovers in an airtight container and keep in the fridge for up to 3 to 4 days.
You can also freeze this curry for up to 3 months in a freezer-safe container. To defrost, simply leave the mixture to thaw in the fridge overnight. Then reheat on the stove or in the microwave until piping hot throughout.
Can I Leave The Chicken Out?
If you don’t want to add chicken to this curry, you can definitely leave it out! Replace it with different type of meats or turn it into a delicious aubergine curry. Add other vegetables like chickpeas, mushrooms or potatoes for a filling curry.
What If I Don’t Have All The Spices?
If you don’t have all the ingredients to hand, you can use what you have but the more spices the better! There are a lot of spices that go into making curries, that’s why they’re so flavoursome and exciting. If you’re missing one or two of the spices listed in the ingredients, you can either leave it out or swap it with another spice.
Chicken And Aubergine Curry Recipe
Ingredients
- 100 ml Vegetable Oil
- 2 Large Onions
- 3 Garlic Cloves
- 1 Green Chilli
- Thumb-Sized Ginger
- 500 g Chicken Breast
- 400 g Plum Tomato
- 400 ml Coconut Milk
Spices
- 1 tsp Turmeric
- To Taste Salt
- 1 tbsp Garam Masala
- 2 tbsp Curry Powder
- Handful Coriander
- 1 tbsp Cumin
- 1 tsp Chilli Powder
Instructions
- Heat oil in a pan over a high heat and add garlic, ginger and green chilli and stir for one minute. Then add the chopped onions and stir for 4 minutes or until softened.
- Add turmeric, salt, garam masala, cumin, curry powder, chilli powder and stir for 2 minutes.
- Add the chopped tomatoes to the pan, mix and leave to simmer until the mixture has thickened. Stir occasionally to prevent the mixture burning and sticking to the pan. This took me 2 to 3 minutes.
- Add the aubergines to the pan and stir for a minute before adding the diced chicken then coconut milk. Stir the mixture then cover the pan with a lid and continue to cook for 10 to 15 minutes or until the chicken and aubergine has fully cooked.
- Remove the lid and add coconut milk and fresh coriander and stir. Then leave the sauce to simmer uncovered for 2 minutes stirring occasionally.
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