Chicken and Aubergine Tikka Masala

Ingredients

  • 1 onion, sliced
  • 1 aubergine, cut into cubes
  • 400g chicken breasts, cut into small pieces
  • 1 200g jar tikka masala curry paste
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 150g fresh baby spinach
  • Rice to serve

Preparation

  1. Heat some olive oil in a deep frying pan on a medium heat and add the onion and aubergine. Cook for a few mins then add the diced chicken.

  2. Once the chicken begins to brown, add the curry paste, stir and cook for 1 min to release the aromas.

  3. Next, add the chopped tomatoes and coconut milk, stir, put the lid on and simmer on a medium heat for 8-10 mins.

  4. Turn down the heat, stir through the spinach and simmer for 1-2 mins until wilted.

  5. Serve with steaming rice.

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