Sri Lankan-Style Aubergine Curry With Brown Rice & Coconut Chicken

Take your chicken out of the fridge, open the packet and let it air, then boil half a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Combine your creamed coconut and half your turmeric in a bowl with 50ml [65ml] [80ml] boiled water and a generous pinch of salt and pepper, then stir until your coconut cream has fully dissolved – this is your coconut marinade

Once dissolved, add the chicken thighs to the marinade and give everything a good mix up until fully coated

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated chicken to the pan and cook for 2-3 min on each side until slightly browned

While the chicken is cooking, trim the green stalk off your aubergine[s] and slice, lengthways into bite-sized pieces

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once the chicken has slightly browned, transfer it to a baking paper-lined tray (reserve the pan!) and put in the oven for 17-18 min or until cooked through (no pink meat!) – this is your coconut chicken

Return the reserved pan to a high heat with a generous drizzle of vegetable oil and add the chopped aubergine with a pinch of salt

Cook for 4-5 min or until slightly softened and charred

Boil half a kettle

Crush your cardamom pods open by squashing them with the side of a knife, then discard the outer green pods

Dissolve your chicken stock mix in 300ml [390ml] [500ml] boiled water

Once the aubergine is charred, add the chopped ginger and garlic with your tomato paste and cook for 2-3 min or until the garlic has slightly softened

Once slightly softened, add the cardamom seeds, black mustard seeds, ground cumin, chilli flakes (can't handle the heat? Go easy!) and remaining turmeric to the pan, mix it all together and cook for 30 secs until fragrant

Once fragrant, add the chicken stock to the pan with 2 tsp [3 tsp] [4 tsp] sugar and bring to the boil

Once boiling, reduce the heat to medium and cook for 10-12 min or until the sauce has reduced and the aubergine is very tender – this is your Sri Lankan-style aubergine curry