Summer Aubergine & Chicken Curry – Low Carb & Lemony

I just love a good curry – who doesn’t?

But it’s not exactly the first thing that pops into mind for dinner during summer…

While doing my weekly meal plans, this was created – I had aubergines and a whole chicken I wanted to use, as well as lots of double cream yoghurt.

My kids have the mid-season-sniffles, so this is also a very soothing and comforting dish with heaps of judo-chopping nutrients!

This recipe has 2 parts – the first is for the aubergines, as they need to be grilled separately to get the best flavour, and the second is where you marinade and cook the chicken…

You will need {for the aubergine}:

2 large aubergines, cut into wedges {cut each aubergine in 3 and then again in 4, lengthwise}
Olive oil – roughly half a cup
Salt
Juice of half a lemon
Paprika
Cayenne pepper
Cumin
1/2 tsp of honey

Grill the aubergines in a large pot with a good coating of olive oil on the bottom.
Turn them as they brown and season with salt.
You want to have these on a medium to low heat, as they can easily burn.
Add some more olive oil when you turn them – they really soak up a lot of oil!
Once they’re soft and golden brown all around, place them in a large dish {in one flat layer} and sprinkle with the spices, lemon juice and honey.
Cover with clingwrap and allow them to soak up all the flavours.

Now – on to the chicken.

You will need {for the chicken}:

1 whole chicken, broken down into portions {keep the carcass for added flavour and nutrients}
2 cups of double cream plain {aka Greek} yoghurt
1 tbs curry powder {however hot you like it!}
1 tsp ground cumin
1/2 tsp turmeric
Salt
Zest of 1 lemon + juice of half the lemon {the other half’s juice will be used for the aubergines}
Olive oil
1 cup chicken stock
1 cup boiling water

Season the chicken with salt and set aside.

In a large bowl, combine the spices, yoghurt, lemon juice and zest.
Add the chicken pieces and make sure you coat it well with the marinade.
Let it marinade for about 10-15 minutes before cooking.

Use the same large pot that you used for the aubergines and add another glug of olive oil.
Brown the chicken pieces {it won’t brown much, but it just helps to seal the meat and add some depth of flavour} on both sides.

Add the stock and water to the leftover marinade and add this to the cooking chicken. Make sure you get all the leftover marinade into the pot.

Let it start to simmer with the lid on.

Get your oven to 160C.

Place the entire pot {with the lid on – make sure it’s oven safe} into the oven and cook for 75 minutes. Add the aubergines, along with all its lovely juices and let it heat through.

When you’re ready to serve, remove the chicken from the bones {it will come off easily and just makes it easier and more convenient to eat} and serve it swimming in broth, topped with some fresh coriander.

This curry is perfect for summer, with its light and zesty flavour and even more perfect when faced with mid-season-sniffles.
Serve the leftover broth in large steamy mugs the next day or with breakfast for an extra boost.

Enjoy! X