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Curried Chicken and Aubergine

Curry meal


The sweetness of the aubergine lends itself to this curry in a way you just can’t forget. Aubergines are a healthy addition to many curries; they are high in antioxidants and vitamins and minerals, while also being low in calories and salt- but their flavour is what makes this dish.

Served and cooked with our Scotch Bonnet Hot Sauce, you might never go back! Follow link to buy Ooft!

What is more you can try Ooft! for free at the wonderful heritage Glasgow Science Centre seelink



-Half a chicken (or 3 or 4 whole legs)

-1 large handful of coriander,

-½ large onion

-3-4 cloves garlic,

-small bunch of thyme

-1 inch ginger

-Tsp. curry powder

-Salt and black pepper to taste.

-2 spring onions (opt.)

Curry mix:

-½ cup water (125ml)

-2 tbsp. curry powder (23g)

-¼ tsp turmeric

-handful coriander, chopped

-4 tbsp. neutral oil (sunflower, vegetable etc)

-½ large onion, sliced.

-2 medium aubergine (chop when recipe calls for it)

-3 small tomatoes

-6 curry leaves (opt.)

-Salt, sugar and black pepper to taste.

Optional- ¼ tsp roasted cumin


Marinade: Chop onions, garlic, and coriander finely, also mix all ingredients in the marinade in a large bowl or container, massaging into the chicken. Seal and leave overnight in the fridge, or at least 2-3 hours before cooking. Remove from fridge 30 minutes before cooking.

Steep curry leaves in hot water for 20 minutes before cooking if using.

Curry mix can be made beforehand. All ingredients except water added to a bowl. Add water and stir, aiming for a light paste or heavy fluid consistency.


In a large pan or wok, heat up oil on med-high heat until hot then add sliced onion, and cook until browned on edges only(around 10 minutes). Add your curry mix to the pan also and the curry leaves without steeping water. Turn the heat up to high and continuously stir. Let the spices and onions cook until fragrant and consistency turns grainy (3 minutes).

Once grainy, add your chicken from the marinade, reserving seasoning left behind in the container. Stir chicken to coat, and then cover for 5 minutes, stirring every other minute. Meanwhile, chop aubergine in half lengthways, and slice thinly (or to preference) along each half. Add aubergine after the 5 minutes, as well as the 3 tomatoes chopped roughly. Add sugar, salt and pepper, and a dash (or to desired heat) of Ooft! Scotch Bonnet. Reduce to med-high heat.

Add a 1½ cup of water to the seasoning container, to catch all of the leftover seasoning. Add this to the curry and cook for a final 30-45 minutes, until chicken is cooked and curry is to desired consistency. Taste and season to preference. (Optional: add ¼ tsp roasted cumin and mix through to finish)

Serve with rice and a cucumber salad (sliced cucumber, lemon juice, coriander, salt and pepper).

Alternatively: Add in 2 potatoes chopped with aubergine for a different take!