African peanut chicken and aubergine curry
This is one of my favourite dishes I’ve cooked recently. I absolutely love peanuts so this was always going to be a winner for me. It’s rich but slightly sweet at the same time, and you can add any veg you like really! Sweet potatoes and peppers would have been my next choice but I went with baby aubergines. Save and recreate!
Ingredients (for 2 large portions):
4 chicken thighs chopped into large chunks
1 onion finely chopped
8 baby aubergines, halved
2 tbsp smooth peanut butter
Handful of peanuts to serve
5 cherry tomatoes, halved
1 chicken stock cube
2 cloves of garlic finely chopped
2 tbsp ginger, finely chopped
1/2tbsp ground coriander
1/2tbsp ground cumin
1 tsp tomato purée
1/4 tsp fenugreek
1/4tsp ground cloves
1/2 tsp cinnamon
1/2tsp smoked paprika
1 red chilli, finely chopped
Rice to serve
1. Fry the onion for 4 mins, add the aubergine and try for 3 more. Add the chicken and garlic and fry until golden.
2. Add in your spices (ginger, coriander, cumin, fenugreek, cloves, cinnamon, oregano, paprika, chilli) and fry for 1 min then add 200ml water and simmer for 10 mins.
3. Add the tomatoes and tomato pasta and simmer for 2 mins. Add the peanut butter and 300ml more water, the stock cube and cover and cook for 10 mins. If the sauce is too thick add some more water. Keep cooking until the aubergine and chicken are tender.
4. Serve garnished with peanuts, coriander if you wish and extra chilli!