Chicken and Aubergine Curry in a Hurry

We've all seen these ready made jars of curry cooking sauces in supermarkets which are amazing to have in the store cupboard and taste good. Asda in particular do one that is in my opinion excellent. Just think of it as it having done all the hard work for you and there's just a tiny bit more to do to make it extra, extra special.
 
Chicken and Aubergine Curry

So, have you ever fancied a curry that tastes as good as any from a takeaway, but really don't have time to mess about with toasting and grinding spices and buying the necessary bits and bobs involved?

Or maybe, you've never made a curry from scratch because you neither have the time or couldn't be bothered anyway with what seems like too much messing about? If any of those apply to you then this is the recipe for you!
Now of course you don't have to add the aubergine or indeed you can use it and add more veg to create a totally vegetarian curry.

Chicken and Aubergine Curry

In case anyone is wondering, this post is my own opinion I was not asked or paid by anyone including Asda to write it - just saying!



Yield: 2

Quick Chicken and Aubergine Curry

We've all seen these ready made jars of curry cooking sauces in supermarkets which are amazing to have in the store cupboard and taste good. Asda in particular do one that is in my opinion excellent.
Just think of it as it having done all the hard work for you and there's just a tiny bit more to do to make it extra, extra special.

ingredients:

 2 nice fat skinless chicken breast fillets - cubed
a glug of vegetable oil
1 jar of Asda Indian-style cooking sauce - I used Jalfrezi
1 onion - finely chopped
2 green chillies - deseeded and finely chopped
1 red pepper - deseeded and finely sliced
half an aubergine (eggplant) or two baby ones - cubed
Freshly chopped coriander to serve - if you fancy being fancy!

instructions

Pre-heat your oven to 180C/350F or Gas 4

In a small bowl mix together the paprika, turmeric, cayenne pepper, cinnamon, cumin, black pepper and the rose harissa paste.

Add a tiny amount of vegetable oil and mix together.  Using your hands the mixture over both sides of the chicken (gloves would be good or your fingers will be stained yellow from the turmeric....that's what happened to mine)!

Heat a glug of oil (say a tablespoon) in a large frying pan and add the chicken pieces skin side down.

Cook till the skin is nicely browned then turn for just a minute.  Remove the chicken from the pan and set aside.

Without washing the pan tip in the sliced onion, and cook for a few minutes till they are soft.  They will pick up a nice colour from the spicy mixture left in the pan from cooking the chicken.

When that's happened add the courgettes along with the garlic and ginger and fry for just a minute.

Make up the chicken stock and crumble in the saffron, stirring well to dissolve.

Add the preserved lemons and a good squeeze of runny honey. Give everything a good stir, put the chicken back in making sure it sits skin side up on top of everything.  Put the lid on your Tagine or casserole and pop into a preheated oven for about an hour.

Have a check on it and stir in the olives you can add a little water if you really need to but I don't think you will.

Pop the Tagine back in the oven for another half an hour to an hour by which time your kitchen will smell amazing and everything will be delicious.

Scatter the torn coriander leaves and serve piping hot with some couscous and flat bread for dipping. 
Created using The Recipes Generator

1 comment

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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