CHICKEN-AUBERGINE CURRY RECIPE – FLAVOURFUL & HEALTHY -

Cut chicken to medium sizes, sprinkle with salt, mix and leave for a few min.
300 g Chicken thighs, 1 tsp Salt
Slice onions, dice the aubergine and mince or chop garlic.
1 Aubergine, 1 large Onion
Measure the spices and put them in a bowl or plate. Set aside.
1 tsp Ginger powder, 1 tsp Ground cumin , 1 tsp Ground coriander, 1 tsp Turmeric, 1 1/2 tsp Curry powder, 1/4 tsp Cayenne pepper
Heat the oil in the skillet on high heat. Add the chicken pieces and fry until lightly browned.
3 tbsp Olive oil divided, 300 g Chicken thighs
Remove the fried chicken from the skillet to a plate or bowl and set aside.
Reduce the heat to medium, in the same skillet, add the rest of the oil, fold in sliced onion and fry until light brown, around 5 minutes.
3 tbsp Olive oil divided, 1 large Onion
Add cubed aubergine, prepared spices, garlic and one or two tablespoons of water. Stir on medium heat for 2 min.
1 Aubergine, 1-2 tbsp water, 3-4 Garlic cloves
Add chopped tomatoes, yoghurt and double cream and mix.
1 tin Chopped tomatoes, 2 tbsp Natural yoghurt, 1/4 cup Double cream
Add chicken. Stir and cook for 2-3 min. Add the rest of the water, stir again, cover and cook for another 10 min.
1/2 cup Water
Add the rest of the spices, stir and cook for 10-15 min on low heat. It should just shimmer, not boil.
1 tsp Garam masala, 1/4 tsp Fenugreek leaves , 1 tbsp Dry coriander leaves
Divide on the plates, sprinkle with coriander leaves and serve with low carb Indian bread.

CHICKEN-AUBERGINE CURRY RECIPE – FLAVOURFUL & HEALTHY