Tomato chicken curry with potato and aubergine

Thought I best do a blog tonight since I have had a few nights off, thanks to Friday football, a birthday party, a wedding and a case of food poisoning (had some bad grapes, again), all good now though still somewhat tired, but that is enough whinging for one post!

Had a very late finish from work today and came home to find Jo had defrosted some chicken drumsticks for dinner, only thing there was not a lot in the house, so I decided best and easiest thing to do would be a curry.  I had a quick look at one of my curry books but did not see anything that interested me so I just sort of threw a few things together as I went and ended up with a tomato chicken curry with potato and aubergines.  The best thing about curries is they are so easy and you can throw just about anything in the pot and it will work out ok, the second best thing is I know it is going to taste even better tomorrow, but tonight it tasted very nice indeed.

Ingredients

2 tbsp olive oil

1 large onion, sliced

2 garlic cloves, crushed

1 Tbsp ginger

1 kilo chicken legs

2 med-lge potatoes, diced

1 large aubergine, diced

2 x 400g cans tomatoes, diced

1 cup stock

Curry paste

Curry paste

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground cardamom

1 tsp garamassala

2 tsp turmeric

½ tsp red chilli flakes

1 tsp sweet paprika

2tbsp white wine vinegar

Method

·         Add all ingredients for curry paste to a bowl and mix well with a fork until it forms a paste

·         Heat oil in a large heavy based pan, add onion and cook for a couple of minutes over medium heat

·         Add garlic and ginger and cook until onions are tender

·         Add chicken to the pan and cook to brown all sides, then remove chicken from pan and set aside

·         Add the curry paste and cook stirring until fragrant, about 1 minute

·         Add the stock, scrap bottom of pan to get all stuck bits off

·         Add the potato and aubergine, mix well to coat with curry paste

·         Add the tomatoes , mix in with stock

·         Return the chicken to the pan, cover with curry sauce

·         Raise heat until sauce comes to the boil, then reduce to a simmer, cover with lid and let cook for 30-40 minutes, the chicken should just start to fall from the bones and the potatoes tender

·         Serve with steamed rice and a sprinkling of fresh coriander leaves