Friday nights are officially curry nights in our house now so I’ve been experimenting with new recipes.
This week I thought this curry would be really nice with some aubergines that I got at a good price, We found this curry not too spicy so if you like it with quiet a kick add an extra tsp of freshly grated red chilli.
So here goes this is what you will need which there is nothing to extravagant that you have to get in most of mine were from my store cupboard. So perfect for using up vegetables etc.
1 onion sliced
1heaped tsp grated red chilli
1heaped tsp grated ginger
1x 400 g chickpeas
1×400 g chopped tomatoes
1x 400 g coconut milk
2 chicken breasts diced
salt and pepper
Start by adding the oil to a non stick pan with a lid then add the onions and allow to cook until soft, then add the coriander, ginger,chilli and mix well so all is coated.
Now add your diced chicken and stir well so all the spices coat the chicken, allow the chicken to cook on all sides on a medium heat.
Turn the heat up and add the tomatoes, chickpeas, coconut milk and aubergines mix so all is combined and season with a good pinch of salt and pepper.
Allow to simmer gently with the lid on for around 40 mins to an hour keeping an eye on it so it doesn’t loose too much liquid if so just add a little at a time.
Once ready serve with rice or cous cous.