Gnocchi recipes

Gnocchi with a creamy cider and bacon sauce

15 minutes

Lentil recipes

Spicy red lentils and crisp tofu

15 minutes

Roast vegetable puttanesca with wholegrain penne

1 hour

Grilled baby marrow and anchovy bruschetta

Stir-fry recipes

Sesame chicken and noodle stir-fry with Asian sauce

Avocado recipes

Chickpea falafel pitta breads on lemony avocado

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Braai recipes

Braaied lemon and herb chicken

50 to 60 minutes

Pie recipes

Pomegranate seared beef with roast beetroot

1 hour

Sticky mustard grilled sausages

10 minutes

Brinjal recipes

Free-range chicken and brinjal curry

15 minutes

Free-range chicken and brinjal curry

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 15 minutes

Ingredients

2 T olive oil
1 large brinjal
2 free-range chicken breasts
1 T olive oil
2 t olive oil
1 chopped onion
2 cloves crushed garlic
1 t chilli powder
1 t ground cumin
1 t cayenne pepper
1 t paprika
1 t dried chilli flakes
1 chopped fresh chilli
1 t korma paste
1½ cups chicken stock
Zest of 1 orange
½ cup chopped coriander
Yoghurt

Method

Heat olive oil over a high heat. Fry large brinjal, cubed, in batches until golden brown, adding more oil if needed. Set aside. In another pan, fry free-range chicken breasts, cubed, in olive oil until golden. Set aside.
In a medium-sized saucepan, heat olive oil and sauté chopped onion until softened. Add cloves crushed garlic, chilli powder, ground cumin, cayenne pepper, paprika, dried chilli flakes, chopped fresh chilli and korma paste and cook for 1 minute.
Add the brinjal and chicken, pour over chicken stock and cook for 5 to 10 minutes, or until soft and the sauce thickened. Fold the zest of orange and chopped coriander into plain yoghurt and serve with the curry.

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Free-range chicken and brinjal curry

Free-range chicken and brinjal curry

Ingredients

Method