Ingredients
- 250g yogurt
- 2 cloves of garlic, peeled and crushed
- 2cm piece of ginger, peeled and grated
- 1tsp curry powder
- Salt and black pepper
- 4 chicken fillets
- 3tbs butter, plus some melted butter for drizzling
- 2 aubergines, diced into 1cm pieces
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1tsp of garam masala
- 1tbs tomato purée
- Zest of half and juice of 1 orange
- 1tbs honey
- Popadoms
- Fresh coriander
- Cooked rice, to serve
1 Set the oven to 190 degrees.
2 Mix the yogurt, garlic, ginger, curry powder and salt and pepper together. Sit the chicken fillets in the yogurt, making sure they are completely immersed.
3 Leave to marinate for a minimum of four hours – the longer the better. The yogurt will both tenderise and flavour the chicken.
4 Heat the butter in a pot and add the aubergine, coriander seeds, cumin seeds and garam masala. Cover and cook over a medium heat for 15 minutes until the aubergine softens.
5 Add the tomato purée, zest, orange juice and honey. Turn up the heat a little and continue to cook for another 10 minutes until the aubergine starts to caramelise. Keep an eye on the bottom of the pot, as once the honey is in, it can burn.
6 Season and remove from the heat. The aubergine should be soft, squidgy and with a deep, balanced flavour .
7 Meanwhile, lightly oil a roasting tray, then lift the chicken from the marinade, retaining a thick coating of yogurt around the meat.
8 Lay the meat on the tray and drizzle the butter over the top, then cook for 20-25 minutes, depending on the size of the chicken fillets.
9 Serve the aubergine with the chicken and some popadoms, fresh coriander, and rice on the side.
