Roast aubergine & chicken curry
recipe
Roast aubergine & chicken curry
No commentsIngredients
- 1 medium aubergine
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 tbsp mild curry powder
- 8 chicken thighs cut into pieces
- 120 g Philadelphia Light with Garlic & Herbs
- 300 ml chicken stock
- Roughly chopped fresh coriander to garnish
- cooked Basmati rice and spinach to serve
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
More recipes like this
- Preheat the oven to 190°C, gas mark 5. Place the whole aubergine directly onto the oven shelf and roast for 15 minutes. Remove and allow to cool slightly.
- Meanwhile, heat the oil in a medium saucepan and sauté the onion for 3-4 minutes until starting to soften.
- Sprinkle in the curry powder and cook for 1-2 minutes over a gentle heat then add the chicken pieces and cook for 5 mins stirring occasionally.
- Add 300ml chicken stock and bring to the boil then reduce the heat. Leave to simmer for about 15 minutes.
- Remove the stalk from the aubergine and roughly dice the flesh and tip into the curry. Simmer for another 5 minutes. Stir in The Philly and warm through.
- Divide between 4 bowls scatter with coriander. Serve with the rice with a good handful of spinach stirred through it.
Source: www.philadelphia.co.uk
Find more recipes
Comments