Aromatic Spiced Chicken and Eggplant
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Ingredients
- 6 boneless, skin-off chicken thighs
- 1 small eggplant, cut into 3cm chunks
- 4 medium ripe tomatoes, halved
- 1 small lemon, quartered
- 4 stems curry leaves
Base
- ½ cup coconut cream
- 3 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon each yellow mustard seeds, sea salt, caster sugar, ground cumin and ground garam masala
- ½ teaspoon each ground turmeric and sweet paprika
- ¼-½ teaspoon chilli flakes
- 1 teaspoon sea salt
- leaves from 2 stems curry leaves
Instructions
4 steps
- 1
Equipment - Preheat the oven to 180°C fan bake.
- 2
Equipment - Combine all the base ingredients together in a large bowl. Add the chicken and eggplant and toss to coat.
- 3
Equipment - Tip into the sauté pan and fold the thighs to make plump parcels. Nestle in the tomatoes and lemon quarters and place the sprigs of curry leaves on top.
- 4
Equipment - Bake for 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Squeeze over the juice from lemon quarters just before serving.
Progress
0 / 4 steps
