From the warm shores of the Caribbean comes this exceptional poultry curry. Easy to make and so tasty and healthy.
The sweetness of the aubergine lends itself to this dish in a way you just can’t forget. Eggplant are a healthy addition to many dishes; they are high in antioxidants and vitamins and minerals, while also being low in calories and salt- but their flavour is what makes this chicken and aubergine curry.
Served and cooked with our Scotch Bonnet Hot Sauce, you might never go back! Follow link to buy Ooft!
Chicken and aubergine curry
- 1 small chicken (or 3 or 4 whole legs) chopped into bit size pieces
- 1 cup coriander chopped
- 1 onion chopped
- 4 cloves garlic
- 1 good sprig thyme leaves pulled off
- 1 inch ginger peeled and fine chopped
- 1 tsp curry powder
- salt and pepper
- 125ml water
- 2 tbsp curry powder mix with water
- 1/2 tsp turmeric mix with water
- 1 cup coriander chopped rough
- 4 tbsp oil
- 1/2 large onion sliced
- 2 Eggplant chop when ready to use (goes black if left in air too long
- 3 tomato chopped
- salt pepper sugar (1tsp)
- Marinade: Chop onions, garlic, and coriander finely, also mix all ingredients in the marinade in a large bowl or container, massaging together. Seal and leave overnight in the fridge, or at least 2-3 hours before cooking. Remove from fridge 30 minutes before cooking.
- Curry mix is water plus curry powder and turmeric mixed to pasteIn 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 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 chicken 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)