Ingredients:

• 8 Tablespoons Olive Oil
• 1 Aubergine washed
• 1 Whole Medium Chicken
• 1 finely chopped onion
• 8 cloves garlic sliced
• 2 Inches root ginger grated
• 1 pint chicken stock
• 4 teaspoons Curry Powder
• 2 teaspoons Chilli Powder
• 1 teaspoon Turmeric powder
• 2 teaspoons Garam Massalla
• 1 teaspoon brinjal pickle
• 4 Bay leaves
• 4 cayenne Chillies de-stalked
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce

Cooking method for Chicken Brinjal Curry Casserole

Serves 2

• Buy a complete set of curry spices - click here

Mix the curry powder, turmeric, chilli powder, brinjal pickle, garam massalla, lemon juice and soy sauce into a thick curry paste, adding a little water if needed. Pre-heat oven to 200 degrees C. Heat the oil in a frying pan to medium heat. Chop the chicken into portions (leave on the bone with the skin) and fry until browned on each side. Place chicken pieces into a casserole dish. Chop the aubergine and fry in the oil for 10 minutes to brown slightly on each side, add to the casserole pot. Fry the onions, ginger and garlic in the remaining oil until translucent, then add to the pot retaining as much oil as possible. Pour over the stock until the chicken is covered. Fry the curry paste in the remaining oil for 1 minute and add paste and oil to the pot. Cover and place in the oven for 1 and a half hours. Meanwhile boil and puree 2 onions. Add the hot onion to the casserole to thicken after the first 1 and half hours, also add the chillies and return to the oven for a further 30 minutes. Serve on a bed of rice and sprinkle over the coriander leaves.