Chicken and Aubergine
Amazing chicken and aubergine. My own experience with Aubergine, is that its an OK vegetable, but one that I would not use a lot. I have had it cooked several ways, including the French and Italian and even Chinese. If this is your experience, be prepared for a truly remarkable use of healthy Aubergine that will change you to an enthusiast immediately. This dish takes curry to another level by introducing the sweetness of aubergines. What happens is that the aubergine ends up making a lovely rich and thick gravy that just marries with the curry and chicken so well.
This dish is enhanced by the use of our scotch bonnet hot sauce SEE LINK
For nutritional information on aubergines see our friends at Vogel page – SEE LINK
Half a chicken ( or three whole legs) chopped and seasoned overnight or at least 2 hours with (bunch coriander, 1 Onion, 4 garlic cloves all chopped fine. 1 tsp curry powder, salt, black pepper, 1 tomato cut up)
One large (1lb) or two small Aubergines, Peel and slice fairly finely
Oil, Curry powder
Half an Onion and half a WI Pepper and an inch of ginger plus 1 tspn sugar
Heat two tablespoons of oil in a pan on high heat, and when its hot add:
1 tablespoon of curry powder mixed into half a cup of water, 1 inch of ginger and 2 garlic fine chopped. Let this cook for about 1 minute only and then add chicken slowly using a spoon. Reserve the seasoning liquid
Stir to coat the chicken and let cook for a few minutes and then cover.
After 5 minutes add half an onion, a tomato chopped and half a west Indian pepper chopped (no seeds) finely and 1 tsp sugar, stir cover and continue cooking at medium heat for another 10 minutes.
Peel Aubergine (leave some skin, maybe a 1/4) and cut and slice into pieces about 2 inches long by 1 inch wide by a quarter of an inch thick.
Add this to the pot and sprinkle with salt cover and leave for 5 minutes. Then stir to mix the aubergine and let cook for another 10 minutes until aubergine has almost disappeared into the gravy. Taste and adjust salt.
Serve with rice, and cucumber salted and sprinkled with lemon juice