Photo of Chicken & aubergine masala by WW

Chicken & aubergine masala

7
5
5
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

16 spray(s)

Chicken breast, skinless, raw

4 medium, cut into bite size chunks

Aubergine

1 medium, trimmed and cut into small cubes

Spinach

200 g, young leaf

White rice, Microwaveable

2 serving(s), Pilau

Tomato

2 medium

Onion(s)

1 medium, chopped

Garlic

1 clove(s), chopped

Root Ginger

1 inch slice(s), peeled and chopped

Chilli, Green or Red

1 individual, green, deseeded and chopped

Cooking Apple

115 g, peeled, cored and chopped

Curry Powder

25 g, medium

Cornflour

15 g

Fresh Vegetable Stock

500 ml

Light Brown Sugar

1 teaspoons

Mango Chutney

25 g

Instructions

  1. Score a cross on the base of the tomatoes and put in a bowl. Cover with boiling water and leave to sit for 30 seconds. Then drain and plunge into cold water. Carefully peel the skin from each tomato and discard. Cut the tomatoes in half and discard the seeds. Roughly chop the tomatoes and set aside.
  2. Heat a wide, lidded saucepan over a high heat and spray with the cooking spray. Cook the chicken chunks, in batches, for 5 minutes, until browned all over. Remove and set aside on a plate.
  3. Mist the pan again and put over a medium heat. Cook the onions, garlic, ginger and chilli for 8–10 minutes, covered, stirring occasionally until softened. Add the tomatoes and cooking apple, and cook for a further 10 minutes, covered, stirring occasionally until lightly browned and the apples and tomatoes have softened. Add the curry powder and cornflour and cook, uncovered, for 2 minutes. Remove from the heat and gradually stir in the stock until combined.
  4. Return to the heat and stir in the soft brown sugar and mango chutney. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes. Whizz with a hand-held blender or leave to cool slightly before transferring to a blender. Whizz until smooth.
  5. Mist the pan again, add the aubergine, reduce the heat to medium and cook for 10 minutes until starting to brown. Return the chicken to the pan and add the curry sauce. Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the spinach and stir to wilt. Meanwhile, cook the rice to pack instructions. Divide the rice and curry between bowls and serve immediately.

Notes

Divide the curry (without the rice) equally between foil trays or containers. Leave to go cold. Seal, label and freeze for up to 3 months.