Chicken and aubergine curry

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Ingredients

  • 65g cashews
  • 1½ tsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbsp vegetable oil
  • 2 red onions, finely sliced
  • 3 garlic cloves, grated
  • 3cm root ginger, peeled and grated
  • 4 medium tomatoes, roughly chopped
  • 3 green finger chillies, whole
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • 200g baby aubergines, halved lengthways
  • 1 x 640g pack skinless chicken thigh fillets, cut into chunky strips
  • 300g natural yogurt
  • 150ml chicken stock (made using 1⁄2 stockpot or cube)
  • 100g baby leaf spinach
  • handful of fresh coriander (optional)
  • 4 plain roti or rice, to serve
  1. Put 40g of the cashews in a small bowl, cover them with water and leave to soak. Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant. Remove the seeds from the pan and crush lightly using a pestle and mortar.
  2. Heat the oil in a large deep pan and fry the onions for 10-12 minutes, until they are very soft and golden. Add the garlic and ginger and cook for 1 minute longer.
  3. Add the tomatoes and chillies and cook for a further 5 minutes, until the tomatoes have broken down and are very soft. Add the crushed cumin and coriander seeds, turmeric and garam masala and continue to cook for a couple of minutes.
  4. Add the aubergines to the pan and fry for a couple of minutes before adding the chicken pieces. Cover and cook for 10 minutes.
  5. Drain the soaked cashews, then blitz them in a mini food processor before stirring them through the yogurt. Add this to the pan with the stock. Bring to a simmer and continue to cook for a further 10 minutes, or until the chicken is cooked through. Stir through the spinach, then season well with salt. Cover the pan and leave to wilt.
  6. Meanwhile, toast the remaining 25g of cashews in a dry frying pan. Scatter the toasted cashews and coriander, if using, over the curry and serve with the roti or rice. Remove the whole chillies before eating.

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