Aubergine, Poppy Seed Curry with Coconut Chicken


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I love a good Curry, and also even a take out our local is great. I saw a instagram page:  the other day with the hashtag #fakeaway and I loved it, so this post is in honour of that. Make your own Takeaway, thus #Fakeaway.

For those times when you want to create a delicious combined vegetarian and carnivore meal for a large group for dinner this is great, and Curry is always delicious the next day so double up and save or pop in a freezer bag and have as a universal back up to save money rather than the takeaway.


image4Equipment

I’m a firm believer that in your kitchen you can use as little or as much equipment as you can afford, I will always give options or alternatives, there are some basics you require but at the end of the day good old elbow grease covers the bases most if the time.

  1. Curry creation is great as equipment is truly minimal or as extravagant as you want to make it:
    1. Pestle and Mortar,
  2. Electric Grinder ( or a good solid preferably wood bowl and a rolling pin)
  3. Pans, saucepans, frying pans all useful
  4. Scales,  if not use your hands , teaspoons, measuring cups or just add a little at a time and……

TASTE TASTE TASTEimage2

Ingredients

  • 2 tsp Ghee
  • 2 tsp Rapeseed Oil
  • 2 inch piece of ginger, grated
  • 3 cloves of garlic, grated
  • Spice mix (see below)
  • 1 large onion, thinly sliced try Bombay onions if you can find them, slightly stronger in flavour
  • 1-4  -dependent on your tastebuds – i use 1-2,  green chilli cut in half ( remove seeds if you don’t want extra heat in your curry )
  • Sweet potato diced 1cm cubes
  • 1 aubergine diced 1cm cubes roughly
  • 1 tin of coconut milk
  • 1 beaten egg egg, 2 dsp flour, 
  • 4 tsp desiccated coconut
  • 4 organic chicken breasts
  • 250 grams of fresh spinach leaves or 2 large handfuls of washed , chopped or ripped by hand
  • 3 tsp poppy seeds

Spice Mix :Grind your spices fresh if you can, from whole seeds ( if not pre ground same measurements) 

1tsp of each of these
Turmeric powder
Paprika
Fennel seeds
Cumin seeds
Coriander seeds
Cinnamon (I grind a whole cinnamon stick, or bark )
Cardamon black or green 6 pods grind whole or crack open and use crushed in a pestle and mortar
Curry leaves x 4

Method or How to…

Put your ghee and oil into a pan and stir in your ground spices, onion, ginger, chilli and garlic . Cook on a low to medium heat until the spices release their scent and the onions, garlic and ginger are softened and starting to caramelise a little. Put in your cubed aubergine and sweet potato, stir so they get coated in your delicious spice mix and brown a little `(About 5-7 minutes)

Pour in your coconut milk and simmer – if it thickens add a little extra water or stock and allow to cook for 20-30 minutes until the potatoes  are soft

Using 3 plates Put  Flour , beaten egg and desiccated coconut on each plate. Place the chicken in each plate until coated starting with flour, egg and finally coating in desiccated coconut ( you can add panko crumbs if you like also). Pan fry in a little ghee/butter until brown and crispy, bake in the oven at 180 for 15-20 minutes until cooked through.

When ready to serve stir in the spinach and poppy seeds , allow the spinach to wilt a little  and then you curry is ready, add your cooked crispy coconut chicken.

Personalisations

  • To make more substantial vegetarian dish you could make a bean patty and coat with the same mixture, ( Bean Patty using tinned or soaked beans, pulse in your food processor or use a potato masher, add an egg and season with garlic , chilli and ginger minced or grated so you dont get big chunk , season, add garam masala beat in the beaten egg ,make into rounds and put int the fridge  to set a little ; about 10-30 minutes,and then coat each chilled bean patty with the coconut /panko mix and pan fry until golden – I bake mine as well for about 10 minutes) 
  • Add lentils to your curry  to make more of a dhal

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