Aubergine and chicken curry with coconut rice
The temperatures have dropped, summer jackets have been swapped for coats and some of us have even put our heating on! So James Tanner is on hand to cook up a warming meal with his aubergine and chicken curry with coconut raisin rice!
4 x skinless boneless chicken thighs, cut into 2 inch pieces1 small onion, sliced1 small aubergine, around 4 inches in size, half the skin removed then cut into 1 inch chunks.1 tsp grated ginger1 sliced green chilli1 cloves sliced garlic1/2 tbsp medium curry powder1tsp garam masala1 tin chopped plum tomatoes1 tin coconut milk (around 400ml)2 small cups rice2 split cardamom pods2 tbsp chopped corianderNatural yogurt to serve40g raisins to stir into rice.
Method1. Heat a large saucepan on stove top, add a splash of olive oil to the pan, sauté the chunks aubergine and chicken pieces for a few minutes until slightly coloured then add the spices, chilli, onions, ginger and garlic add a splash of water to top up so the vegetables are almost covered, simmer for 15 minutes, the mixture should now be slightly thickened silky and rich season to taste and keep warm for serving
Whilst the curry is cooking cook your 2 small cups of rice. Wash the grains in cold running water and leave to soak for a few minutes
The general rule for cooking rice is use double the water/liquid but you must allow for the water absorbed by washing and soaking, this is normally just a little less than a full glass, you may have to try this a few times
Measure the coconut milk in your cups – you will need a total of 4 cups of liquid – add water to make a total of nearly 4 cups of liquid which includes your coconut milk, add to pan with split cardamom seeds, add drained rice,bring to a simmer, reduce heat then pop a lid on the pan and cook for 10minutes until just tender the liquid should be absorbed. When cooked stir in raisins and chopped coriander
Serve in warmed serving bowls with dollop of yogurt and sprinkle of coriander