Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken and Aubergine Curry

Here’s a simple, fresh, healthy yet hearty one pot curry. For a vegetarian variation – omit the chicken and use veg stock. Add chickpeas or lentils & and simply cook for 45 minutes on the hob.

Gluten, lactose, dairy and nut free. (Using gluten free stock).


Serves: 4

Prep: 10 minutes
Cooking: 60 minutes – 3 hours depending on cooking method
Total: 70 minutes

Difficulty: easy



Ingredients for 6:⠀

2 tbsp oil
1.2kg Chicken thighs each cut into 3
2 onions chopped⠀⠀
2 aubergines cut into wedges⠀⠀
400g chopped tomatoes⠀⠀
100g fresh spinach⠀⠀
400ml Chicken stock
1 tsp fennel seeds⠀⠀
1 tbsp coriander seeds⠀⠀
1 tbsp cumin seeds⠀⠀
½ tsp peppercorns
10cm ginger peeled/chopped
4 garlic cloves crushed
1 red chilli chopped
2 jarred red peppers chopped
1 tsp turmeric⠀⠀
1 tbsp Garam Masala
1/2 lemon
1 tsp Maldon salt
Bunch fresh coriander – stalks chopped, leaves reserved

Add the oil to a hot pan and add the onions, chilli, ginger, garlic and coriander stalks. Soften over a low heat for 10 minutes.

Crush the whole spices in a pestle and mortar. Push aside the onion mixture in the pan and tip in the spices to toast for a few minutes.

Add the red pepper, turmeric and chicken and whack up the heat. Stir so that the chicken takes on the colour of the spices.

Add the Aubergines, tomatoes, salt and stock. Stir. You may want to add the Aubergines for the last 30 minutes if you like them firm. In this curry I like them mushy!

Then choose how to cook depending on your schedule. Either:
A low oven (130) or slow cooker for 4-5 hours
simmer on top with a lid half on for 1 1/2 hours. In a hot oven (180) for 1 hour

Stir in the Garam Masala, fresh spinach a squeeze of lemon. Stir and serve.⠀

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