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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!