Chicken and Eggplant Curry | Chicken and Aubergine Curry

If you love curry you have to try this recipe. The chicken and eggplant curry is not only easy to make but also mouth-watering!
Recipe: Chicken and Eggplant Curry
Serves 3 to 4
Ingredients:
2 chicken breasts, 433g (15.3 oz), bite size pieces
1 eggplant, 410g (14.5 oz), diced
1 medium brown onion, sliced
2 teaspoons of grated garlic
1 teaspoon of grated ginger
1 tablespoon of tomato paste
2 tablespoons of curry powder
1 teaspoon of salt or to taste
½ teaspoon of black pepper or to taste
500ml (2 cups) of water
2 tablespoons of chopped coriander
200g (1 cup) of canned chopped tomatoes
Instructions:
1. On medium-high heat, heat some oil. Add the onion and sauté for 2 minutes, stirring occasionally. Add the garlic and ginger. Stir for 30 seconds. Add curry powder, stir for a further 20 seconds.
2. Add the chopped tomatoes, tomato paste, salt and pepper. Stir for 1 minute. Add the chicken breast and eggplant. Mix until everything is well combined.
3. Pour water and give a quick stir. Let it cook for 5 minutes, stirring occasionally. Cover the pan and let it simmer for 5 minutes. Uncover the pan and let the curry simmer for 10 to 12 minutes, stirring occasionally. Add coriander and stir for 1 minute. Turn off heat.
4. Serve with rice and sprinkle fresh coriander on top.
Notes/Tips:
- The curry can last in the fridge in an airtight container for 3 to 4 days.
- The curry can be frozen for up to 3 months.
- Chicken thighs can be used instead of chicken breasts.