Potato Aubergine Curry
This quick chicken curry has the same simple flavours as my thari wala chicken but I have simplified some of the process to make it cook more quickly to make it the perfect midweek curry.
Usually, I like to leave my onions to cook for a good 20-30 minutes but that can really be a challenge in the week. With this dish, I have blitzed the onions to help them cook down more quickly and I have used diced thigh fillets rather than meat on the bone.
I have also added the garam masala during the cooking to ensure the spices penetrate into the masala and meat more quickly.
I hope you enjoy it.
Top Tip: If you haven’t got the time to make this in the evening, you can slow cook it so it’s ready for when you get in.
Goes with any side dish, rice, naan, parantha, pilau...
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