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Indian style chicken and aubergine curry recipe

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
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 People
Calories 401 kcal

Ingredients
 
 

  • 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

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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