A basket of warm naan breads or roti is a no-brainer of an accompaniment to mop up all these flavoursome, spice-infused juices.
Serves: 4
INGREDIENTS
6 boneless, skin-off chicken thighs
1 small eggplant, cut into 3cm chunks
4 medium ripe tomatoes, halved
1 small lemon, quartered
4 stems curry leaves
Base
½ cup coconut cream
3 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon grated
fresh ginger
1 teaspoon each yellow mustard seeds, sea salt, caster sugar, ground cumin and ground garam masala
½ teaspoon each ground turmeric and sweet paprika
¼-½ teaspoon chilli flakes
1 teaspoon sea salt
leaves from 2 stems curry leaves
curry leaves
METHOD
Equipment: 26cm ovenproof sauté pan.
Preheat the oven to 180°C fan bake.
Combine all the base ingredients together in a large bowl. Add the chicken and eggplant and toss to coat.
Tip into the sauté pan and fold the thighs to make plump parcels. Nestle in the tomatoes and lemon quarters and place the sprigs of curry leaves on top.
Bake for 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Squeeze over the juice from lemon quarters just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!