Peppered Chicken & Auberginespenne with chicken livers

prep 15 mins cook 15 mins
  • 2 tablespoons sunflower oil
  • 6 boneless, skinless chicken thighs, cut into cubes
  • 1 large aubergine, diced
  • 1 red onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons medium hot curry paste
  • ½ teaspoon black peppercorns, roughly crushed
  • small bunch fresh coriander, to garnish

Heat the oil in a large frying pan, add the chicken and aubergine and fry, stirring for 5 minutes until the aubergine is just beginning to soften. Stir in the onion and garlic and fry for 5 more minutes, stirring until the onion and chicken is just beginning to brown.

Mix in the curry paste and peppercorns and fry for 5 minutes until the chicken is a rich golden brown and cooked through when tested (see page 11). Tear the coriander into pieces and sprinkle over the top. Serve immediately with bowls of tomato salad, yogurt and rice.

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