Chicken and Aubergine Curry
with yoghurt drizzle and chilli coriander garnish
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
Allergens:
Peanut
•Milk
The quantities provided above are averages only.
Total35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 unit(s)
Ginger
2 unit(s)
Garlic
150 grams
Rice
2 unit(s)
Aubergine
20 grams
Peanuts
(Contains: Peanut)
2 sachet(s)
North Indian Style Spice Mix
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Chilli
1 pack(s)
Passata
5 grams
Coriander
1 unit(s)
Shallot
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2860 kJ
Energy (kcal)684 kcal
Fat10.3 g
of which saturates2.7 g
Carbohydrate101.5 g
of which sugars21.9 g
Dietary Fiber8.8 g
Protein44.5 g
Cholesterol0.3 mg
Salt6.9 g
Potassium599.3 mg
Calcium47.7 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the aubergine, then cut into 2cm pieces. Pop onto a lined baking tray.
- Toss with ½ tsp salt (per 2P), half the North Indian spice mix and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken and shallot to the pan and fry until browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Then, add the ginger, garlic, remaining North Indian spice and half the chilli (use less if you don't like spice) to the pan. Fry until fragrant, 30 secs.
4
- Pop in the passata, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
- Cover and simmer for 5-7 mins.
- Once chicken is cooked, remove the pan from the heat.
5
- While the curry simmers, roughly chop the coriander (stalks and all).
- Season the yoghurt to taste with salt and pepper.
- After the aubergine is roasted, stir into the simmering sauce.
- Taste the curry and season with salt, pepper and sugar, if required.
6
- Fluff up the rice with a fork and divide between plates.
- Top with the chicken curry.
- Drizzle over the yoghurt.
- Finish with a sprinkling of peanuts, coriander, and as much of the remaining chilli as you like.
