Asian roast chicken and aubergine curry

Asian roast chicken and aubergine curry


1 person made this

About this recipe: I had a roast dinner the day before unexpectedly and really wanted to do something different for a Monday night with my whole chicken. After having had a curry the week before I still had a few essentials left and this is what I came up with! Very satisfying I must say!

RachelWynne Warwickshire, England, UK

Serves: 4 

  • For the chicken marinade
  • 1 clove garlic, minced
  • 1 onion, diced
  • 2 tablespoons paprika
  • 2 tablespoons chilli flakes
  • 1 teaspoon fresh or jarred minced ginger
  • 2 tablespoons lemon juice
  • 125ml chicken stock
  • fresh coriander, chopped
  • 2 tablespoons curry powder
  • 60ml vegetable oil
  • salt and pepper to taste
  • 1 whole chicken
  • For the curry
  • 1/2 onion, finely diced
  • 1 clove garlic, minced
  • oil for frying
  • 2 tablespoons curry powder
  • 2 teaspoons chilli flakes
  • 1 aubergine, finely diced
  • 100g cooked potatoes, sliced
  • 2 handfuls spinach, finely chopped
  • 1 red pepper, cut into chunky slices
  • 2 tablespoons mango chuntney
  • 200g tinned tomatoes or passata
  • For the relish
  • 1/2 onion, chopped
  • fresh tomato, chopped
  • fresh coriander, chopped
  • cucumber, diced
  • rice wine vinegar

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Mix all marinade ingredients together and rub inside the chicken, under the breast skin. Place chicken into a roasting pan and pour the rest of the marinade over the top, season. Cover and marinade for at least 2 hours.
  2. Preheat oven to 180 C / Gas 4.
  3. Roast chicken for 40 minutes per kilogram, plus an additional 15 minutes at the end. The chicken is done, when juices run clear, or when a meat thermometer reads 75 C.
  4. Meanwhile prepare the curry. Fry onions and garlic in a large frying pan with oil. Add curry powder and chilli flakes. Add aubergine, spinach, potatoes and red pepper and cook, stirring occasionally until soft. Add mango chutney and tomatoes. Leave to simmer and reduce. Once reduced and to desired taste and consistency, turn the heat off.
  5. When the chicken is ready - and juices run clear, take out of the oven and pour any juices into the curry sauce.
  6. Mix all the ingredients for the relish together in a small bowl.
  7. Carve chicken, and serve with curry and a side of relish for a bit of tang.

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