Chicken curry sauté with aubergine & coconut cream

dinner at home

After much searching I’ve finally got a complete set of Lois Daish’s cookbooks, along with an archive of most of her Listener articles. It’s such a joy having so many Lois recipes at my finger tips, but it does making choosing which Lois recipes to make each week slightly more complicated. If you are in the market for some Lois Daish books, Dinner at Home comes up for sale on Trade Me every so often and is a fabulous addition to a home cook’s library.

Dinner at Home has a wonderful chapter entitled ‘The many moods of a chicken sauté’, which this recipe comes from. As Lois writes, ‘Chicken curry isn’t a big deal if you use the basic sauté method’. She’s right. This was curry in a hurry, perfect for a weeknight dinner. This dish doesn’t involve chopping and frying off onions and garlic, which makes it super quick. Put some brown basmati rice on to cook before you get started and you’ll have dinner ready in no time.

Chicken curry sauté with aubergine and coconut cream (Lois Daish, Dinner at Home, p. 20)

8 boneless and skinless chicken thighs

1 tablespoon curry powder

salt & freshly ground black pepper

2 tablespoons cooking oil

1 medium-sized aubergine, cut into 1cm chunks

2-3 ripe tomatoes, blanched and peeled or a can of tomatoes

1/2 cup coconut cream

freshly squeezed lemon juice

fresh coriander, chopped 

Preheat your oven or a warming draw to a low temperature, which you’ll use it to keep the cooked chicken warm while you cook the sauce. Put the chicken thighs in a bowl and sprinkle with the curry powder and season with salt and pepper. Heat the oil in a frying pan and once it’s hot, add the chicken. Sauté for a couple of minutes before turning over to brown the other side. Add the aubergine and stir to coat it in the spices and oil. Put a lid over the frying pan and leave to cook for about 7 minutes until the chicken is cooked. Remove from the pan and place onto a serving platter and put into the oven or warming drawer. Add the tomatoes to the pan and use a spoon or potato masher to break up. Bring the tomatoes to a simmer and add the coconut cream and reduce down a little to thicken. Add lemon juice to taste to taste. Pour the sauce over the chicken and aubergine, sprinkle over some chopped coriander and serve.


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