Chicken And Aubergine Curry

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Chicken And Aubergine Curry (With Coconut Milk)

A rich and creamy chicken and aubergine curry! It’s full of spice, flavour and it’s very easy to make too. I like to serve this dish with rice for a tasty meal that’s cooked to perfection. Let’s get cooking…

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.

If I’m not roasting aubergines, then I’m most certainly making this! I think you’re really going to enjoy it and I’ve had many positive comments so far. My favourite is “I’ve been making this for dinner for 3 nights now, and I don’t know how to stop!!”.

That’s how I feel about my chicken bhuna curry, that’s actually quite similar to this one. However, I find the addition of coconut milk makes a big difference, giving this Indian-style curry a creamy and velvety texture.

Recipe Ingredients

Below I’ve listed the ingredients I used for this recipe:

• Aubergine: Also called eggplant. I used one large aubergine, but you can use two medium aubergines instead.

• Chicken: I used diced chicken breast. I find boneless chicken thighs to be a great alternative.

• 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: 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 it also adds greater depth and richness to the dish.

How To Make Chicken And Aubergine Curry

Here’s a summary of how I make a creamy chicken and aubergine curry. You can get the full recipe instructions on the recipe card below. FYI, I used a non-stick kadhai, it’s a circular deep cooking pot used in Indian cuisine:

Step One:

I heat oil in a pan over a high heat and add garlic, ginger and a green chilli and stir for one minute. Then I add the chopped onions and stir for 4 minutes or until softened.

Next, I add turmeric, salt, garam masala, cumin, curry powder, chilli powder and stir for a further 2 minutes.

Step Two:

I add the chopped tomatoes to the pan, mix it and leave it to simmer until the mixture has thickened. Occasionally, I stir the mixture to prevent it from burning and sticking to the pan. This took me around 2 to 3 minutes. The aubergines are added to the pan, and I stir it for a minute before adding the diced chicken and then the coconut milk.

I stir the mixture then cover the pan with a lid and continue to cook it for 10 to 15 minutes or until the chicken and aubergine has fully cooked. Then I remove the lid and add fresh coriander and stir. Last but not least, I leave the sauce to simmer uncovered for 2 minutes stirring occasionally.

My Top Tips

If you don’t want to add chicken to this curry, you can definitely leave it out! I sometimes replace the chicken with another type of meat or turn it into a delicious aubergine curry. I also like to add other vegetables like chickpeas, mushrooms or potatoes to make the curry even more filling.

There’s a lot of spices that go into making this curry, that’s why they’re so flavoursome and exciting. If you don’t have all the spices to hand, it’s okay, you can use whatever you have (though, the more spices the better)! However, 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.

How To Store Leftovers

When I have any leftovers I store it in an airtight container and keep it 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. When you’re ready to defrost it, simply leave the mixture to thaw in the fridge overnight. Then reheat it on the stove or in the microwave until it’s piping hot throughout.

How To Serve

The most obvious serving would have to be rice like basmati, jasmine, keema rice or pilau rice. You can also add a side of onion bhajis and roasted tenderstem broccoli.

I have to say, you can’t make this chicken and aubergine curry without adding homemade flatbreads like my keema naan bread (with added meat inside) – this is my unspoken rule. Also, a dollop of onion chutney will be the ultimate finishing touch.

Sticking to the Indian-theme cuisine, you can also serve this dish with a side of Tandoori Lamb Chops too!

More Curry Recipes

If you can’t get enough curry in your life, then I think you’re going to like these recipes below:

• King Prawn Balti
• Thai Green Prawn Curry
• Chinese Style Chicken Curry
• Chinese Curry Sauce (With Chips)
• Katsu Curry Sauce
• Chicken Rogan Josh

Chicken And Aubergine Curry Recipe

Michelle

Here's how to make an easy chicken and aubergine creamy curry with coconut milk. It's an easy Indian style recipe that tastes so good!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4 People

Calories 401 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 100 ml Vegetable Oil
• 2 Large Onions
• 3 Garlic Cloves
• 1 Green Chilli
• Thumb-Sized Ginger
• 500 g Chicken Breast
• 400 g Chopped Plum Tomato
• 400 ml Coconut Milk
• 1 Large Aubergine

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 a green chilli and stir for one minute. Then add the chopped onions and stir for 4 minutes or until softened.
  2 Large Onions, 3 Garlic Cloves, 1 Green Chilli, Thumb-Sized Ginger, 100 ml Vegetable Oil
• Add turmeric, salt, garam masala, cumin, curry powder, chilli powder and stir for 2 minutes.
  1 tsp Turmeric, To Taste Salt, 1 tbsp Garam Masala, 2 tbsp Curry Powder, 1 tbsp Cumin, 1 tsp Chilli Powder
• 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.
  400 g Chopped Plum Tomato
• 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.
  400 ml Coconut Milk, 1 Large Aubergine, 500 g Chicken Breast
• Remove the lid and add fresh coriander and stir. Then leave the sauce to simmer uncovered for 2 minutes stirring occasionally.
  Handful Coriander

Video

Notes

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.

Nutrition

Calories: 401kcalCarbohydrates: 17gProtein: 31gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 80mgSodium: 216mgPotassium: 1096mgFiber: 4gSugar: 6gVitamin A: 1072IUVitamin C: 23mgCalcium: 81mgIron: 6mg

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