Chicken & Aubergine Curry

This is yet another one of those dishes you can cook way ahead of time and keep in the freezer. Aubergines or eggplants as I've always known them - are a vegetable I've had to grow accustomed to and I have to say - I love them now. My mum used to cook them all the time and I'd never touch them. I think it may have been the texture I didn't like. Either way, I love throwing them in a good curry. They're great at soaking up all that flavour.



For 6 servings -

This is what you'll need:

300g rice
1 large aubergine, diced into large chunks
600g boneless, skinless chicken, diced - I used diced chicken thigh
Handful of green beans, chopped in half
5tbsp curry paste
1 can coconut milk
1 large onion, diced
1 thumb sized piece of ginger, peeled and grated
2 cloves garlic, peeled and crushed
Handful of corriander, chopped roughly
2tbsp olive oil

This is how you do it:

1. On a medium-high heat, add oil and curry paste and quickly stir until bubbling.
2. Add onion, garlic and ginger and stir for about 1 minute before adding the chicken.
3. Once the chicken has browned slightly, add the aubergine and green beans. Fry for a further 3 minutes.
4. Add coconut milk and 3/4 of the corriander.
5. Stir and leave to simmer for approximately 20 minutes.
6. While curry is simmering, cook the rice according to instructions on the packet.
7. Serve with remaining corriander sprinkled on top and enjoy!