Ingredients

Method

• 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

Ingredients

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.