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Chicken and aubergine curry
Serves 4 | prep 35 mins | total time
Chicken and aubergine curry
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Serves 4 | prep 35 mins | total time
A rich, warming chicken and aubergine curry that will boost your healthy-eating plans - it comes in at under 500 calories per serving
Rate
Nutritional information (per serving)
Calories
474Kcal
Fat
20gr
Saturates
4gr
Carbs
39gr
Sugars
17gr
Fibre
7gr
Protein
32gr
Salt
0.9gr
Ingredients
- 65g cashews
- 1½ tsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp vegetable oil
- 2 red onions, finely sliced
- 3 garlic cloves, grated
- 3cm root ginger, peeled and grated
- 4 medium tomatoes, roughly chopped
- 3 green finger chillies, whole
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 200g baby aubergines, halved lengthways
- 1 x 640g pack skinless chicken thigh fillets, cut into chunky strips
- 300g natural yogurt
- 150ml chicken stock (made using 1⁄2 stockpot or cube)
- 100g baby leaf spinach
- handful of fresh coriander (optional)
- 4 plain roti or rice, to serve
Step by step
Get ahead
Leftover curry will keep for up to 2 days in the fridge.
- Put 40g of the cashews in a small bowl, cover them with water and leave to soak. Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant. Remove the seeds from the pan and crush lightly using a pestle and mortar.
- Heat the oil in a large deep pan and fry the onions for 10-12 minutes, until they are very soft and golden. Add the garlic and ginger and cook for 1 minute longer.
- Add the tomatoes and chillies and cook for a further 5 minutes, until the tomatoes have broken down and are very soft. Add the crushed cumin and coriander seeds, turmeric and garam masala and continue to cook for a couple of minutes.
- Add the aubergines to the pan and fry for a couple of minutes before adding the chicken pieces. Cover and cook for 10 minutes.
- Drain the soaked cashews, then blitz them in a mini food processor before stirring them through the yogurt. Add this to the pan with the stock. Bring to a simmer and continue to cook for a further 10 minutes, or until the chicken is cooked through. Stir through the spinach, then season well with salt. Cover the pan and leave to wilt.
- Meanwhile, toast the remaining 25g of cashews in a dry frying pan. Scatter the toasted cashews and coriander, if using, over the curry and serve with the roti or rice. Remove the whole chillies before eating.
