Sri Lankan chicken, aubergine & spinach curry

INGREDIENTS:

3 tbsp medium curry powder

1 tbsp garam masala

1.5 tsp cinnamon

1 tsp ground ginger

3 tbsp hot chilli powder

400ml can coconut milk

250ml chicken stock

6 garlic cloves

2 large brown onions (diced)

2 small aubergines

1 heaped tbsp. brown sugar (or caster sugar)

salt & pepper

pack of chicken (I used thighs)

1 bag baby spinach

cashew nuts

coriander

 

serve with rice

 

IMG_20171101_144439_01

 

METHOD:

  1. Preheat oven to 180°.
  2. Heat large frying pan. Add all spices & cook dry for ~3 minutes, then add oil to pan.
  3. Season chicken pieces with salt & pepper then add to pan, making sure to cover them in the spices. Fry off for 5-8 minutes or until they start browning.
  4. Transfer to a large pot.
  5. Add chopped garlic and onion to the pan, fry for ~3 mins then transfer to the pot.
  6. Next, add the chopped aubergine and fry in the remaining spices until soft & browned (~5 minutes), then add to the pot.
  7. Add coconut milk and chicken stock to the pot, mix well.
  8. Cook in the oven for ~50 mins.
  9. Toast cashew nuts in a pan (no oil) ~4 mins. Set aside to sprinkle on top of curry with fresh coriander.
  10. Take the curry out of the oven, stir in brown sugar, spinach and coriander then serve with rice.

IMG_20171101_161706_01

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s