The season seems to be turning and it’s getting cold. I don’t think I quite realised how I cook to the weather! Really fancied making something warming with a mix of different textures and flavours.  Shoving ingredients into a pot and then bunging it into the oven is definitely one of my fav ways to cook along with tray bakes.  It’s a little bit like when you put the slow cooker on and feel like you have beaten the system.

My son loves a curry and this one is great because it has a lovely flavour but not much heat.

You could also put this in the slow cooker on high and cook for 6 hours or so but don’t quote me on the time!

Serves 4 – 6

3 chicken breasts cut into cubes

1 sweet potato cut into cubes

1 aubergine cut into cubes

1 large red onion cut into small cubes

3 cloves of garlic finely chopped

Olive oil – lots of glugs!

1 can of chopped tomatoes

4 tablespoons tomato purée

1 can coconut milk

1 stock pot

I tablespoon ground cumin

1 tablespoon cumin seeds

1 tablespoon nigella seeds

1 teaspoon cinnamon

1 teaspoon turmeric

1 teaspoon garam masala

Large pinch of salt

Bunch of coriander

2 tablespoon toasted flaked almonds

Glug some oil into a large cast iron pot

Add the onions and aubergine. Shove in the spices and chicken chunks.  Brown the chicken and onions on low heat.

Take off the job Then add the garlic and all other ingredients except the coriander and almonds

Place in a preheated oven at 180 degrees.

Keep the lid on and cook for 45 minutes. Then take the lid off and cook for another 20 mins until you have a thicker sauce. But please keep checking after the first 45 mins as all ovens are different and times vary. I don’t want your chicken to dry out. What you want it’s for it to look thick and not watery but not too thick.

Once cooked to the consistency you like take out of the oven add toasted flakes almonds and coriander.

Serve with rice or naan bread

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