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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.