Joe wicks does it again!!! Just used the last of my aubergines some red peppers and coriander in a fragrant taste-laden curry that only took 30 minutes to cook and could quite easily rival the local takeaway. I drew the line at using paneer and swapped chicken thighs for breasts but it still made me want to make it again.
If you’re fonder of food from a different part of the world the aubergines also work well in a rigatoni pasta bake - I halved the cottage cheese and only used one tin of tomatoes but again I don’t feel it influenced the outcome in a negative way.
So nice to try more quirky veggies instead of the usual staples.
Can't find the recipe for the curry but here it is in a nutshell. It would serve two people with rice and nan bread.
- Fry a red onion and add a shake of fenugreek seeds and two bashed cardamom pods.
- Add a red pepper and a medium chopped aubergine and three chicken breasts (his recipe would use 5 skinless thighs, bone-in) and fry till chicken loses its pinkness.
- Sprinkle in one and a half teaspoons of garam masala, some ground coriander, turmeric and paprika and cook out before squeezing in half a tablespoon of tomato puree. Stir fry for a minute.
- Add 150mls of chicken stock, boil, and cook for 30 minutes till the chicken is done.
- Add a chopped red chilli and a good handful of coriander just before the end of cooking.
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