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
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.
Once the chicken begins to brown, add the curry paste, stir and cook for 1 min to release the aromas.
Next, add the chopped tomatoes and coconut milk, stir, put the lid on and simmer on a medium heat for 8-10 mins.
Turn down the heat, stir through the spinach and simmer for 1-2 mins until wilted.
Serve with steaming rice.