Editor's Rating

8.6

Ingredients
2 onions, peeled and cut into chunks
5 cm piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
6 tablespoons sunflower oil
500 g boned and skinned chicken thighs, cut into 4 cm cubes
salt and pepper
1/2 teaspoon ground cumin
1 teaspoon paprika powder
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1 tin chopped tomatoes
200 ml coconut milk
2 aubergines, cut into cubes
small bunch fresh coriander

Method
Place the onions, ginger and garlic in a Magimix (food processor) and blend until finely chopped.

Heat a heavy based casserole over medium heat with 3 tablespoons sunflower oil and sweat the onion mixture for about 10 minutes until it turns a light golden colour.

Add the chicken and fry for a few more minutes until lightly coloured. Add salt, to taste, the ground cumin, paprika, cayenne pepper and garam masala. Fry for 1-2 minutes to cook the spices out.

Add the tinned tomatoes and coconut milk and simmer gently for about 20 minutes until the chicken has cooked through.

Heat a frying pan over high heat with the remaining 3 tablespoons sunflower oil and fry the aubergines until golden brown and tender. Season with salt and pepper. Add half the aubergine to the curry about 10 minutes into the cooking time.

To serve, scatter the remaining aubergine and coriander over the chicken curry. Serve with steamed basmati rice, cucumber and mint raita, papadums or naan bread.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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