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cchicken and aubergine curry

Chicken and aubergine curry

Just a hint of sweetness from the eggplant makes this a great curry for adults and children.
Prep Time 1 d
Cook Time 1 hr
Course Main Course
Cuisine Caribbean
Servings 4
Calories 300 kcal

Ingredients
  

Marinade

  • 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

cooking

  • 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)

Instructions
 

Marinate

  • 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 cookingRemove from fridge 30 minutes before cooking.

Cooking

  • Curry mix is water plus curry powder and turmeric mixed to paste
    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 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 BonnetReduce 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)

Notes

serve with cucumber sliced and seasoned with coriander, salt and pepper and squeeze lemon
Alternative: Add in 2 potatoes chopped with aubergine for a different take!
Keyword aubergine curry, baigan curry, Caribbean curry, chicken and aubergine curry, Trinidad curry