Winter = Curry

I love winter food - warm, comforting, aromatic and slow-cooking. The leftovers are delish and stews, curries etc. are freezable making life so much easier! Here's a quick and easy chicken curry recipe that I tried the other day - husband and I enjoyed half and I froze the other half for one of those nights!

{Source}

Chicken, spinach and aubergine curry
Serves 4
Easy
30 minutes


15ml (1 tbsp) olive oil
2 garlic cloves, finely sliced (I just used Woolies crushed garlic)
1 red onion, finely chopped (I forgot to buy so added in a sliced yellow pepper)
45ml (3 tbsp) curry paste
6 boneless chicken thighs, chopped into bite-sized chunks (I couldn't find boneless and was too lazy to debone so I just used skinless thigh portions)
6 tomatoes, quartered
1 aubergine, thinly sliced
45ml (3 tbsp) water (You may need to add more as you go)
200 baby spinach, sliced (I threw my leaves in as they come in the Woolies bag)
60ml Greek-style yoghurt
salt and freshly ground black pepper
crusty bread, to serve (I served with brown rice instead)
fresh rocket, to serve


1. Heat the olive oil in a large pot and gently saute the garlic and onion for about 2 minutes.
2. Stir through the curry paste and continue to cook for 1 minute. Add the chicken, tomatoes, aubergine and water and continue to simmer gently until the chicken is cooked through and the aubergine is just soft, about 15 minutes.
3. Add the spinach and cook until it has just wilted. Fold in the yoghurt and season.
4. Serve hot with bread and rocket.

{Source: Food & Home Entertaining, Nov 2009}