Jamie Oliver Chicken And Aubergine

You know those nights when you crave takeout curry but your wallet’s giving you side-eye? Yeah. This chicken and aubergine number saved me during my “I swear I’ll cook more” phase. The first time I made it, my kitchen smelled like a Mumbai street vendor’s stall—all toasty cumin, coconut milk bubbling like lava, and that sizzle when chicken hits hot oil. My cat even abandoned his nap to investigate.

Jamie’s version is weeknight magic—creamy without cream, spicy but not face-melting, and ready before your rice cooker dings. Pro tip? Salting the aubergine first (I skipped it once…never again). It transforms that spongy weirdo into silky, sauce-soaked heaven.

Why You’ll Love It

• 35 mins start-to-slurp—quicker than delivery.
• Creamy dreamy sauce without actual cream (coconut milk MVP).
• Aubergine absorbs flavors like a tasty little sauce sponge.
• Leftovers taste BETTER (next-day lunch flex).
• Customize your heat—mild for kids, nuclear for you.

Ingredients

(Feeds 4 normal humans or 2 very hungry ones)

• 100ml vegetable oil (or less—fight me, Jamie)
• 2 large onions, roughly chopped (tears are optional)
• 3 garlic cloves, smashed (no need to mince)
• 1 green chilli, sliced (seeds in = spicy party)
• Thumb-sized ginger, grated (freeze it first—easier!)
• 500g chicken breast, diced (thighs work too)
• 400g chopped tomatoes (tinned is fine—we’re real here)
• 400ml coconut milk (shake the can like maracas first)
• 1 large aubergine, diced 2cm chunks (salt it—see notes!)
• SPICE SQUAD:
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tbsp curry powder (Madras if you’re brave)
  • 1 tbsp cumin
  • 1 tsp chilli powder (kashmiri for color!)
  • Salt to taste
• Handful fresh coriander, torn (stalks and all!)

How to Make It

Prep your eggplant secret weapon:

Toss aubergine dice with 1 tsp salt. Let sit 10 mins (sweats out bitterness). Rinse, SQUEEZE dry in a towel. Trust.

Blitz your aromatics:

Pulse onion, garlic, ginger, chilli in a food processor until paste-ish (or chop finely while cursing).

Toast those spices hard:

Heat 3 tbsp oil in a deep pan over medium. Fry spice squad (turmeric to chilli powder) for 1 min—don’t burn! Add onion paste. Fry 5 mins until golden, stirring like your rent depends on it.

Tomato tango time:

Pour in tomatoes. Simmer 3 mins until thick like ketchup. Scrape the bottom—those crispy bits = flavor gold.

Chicken + eggplant plunge:

Add aubergine and chicken. Stir like you mean it for 1 min. Pour in coconut milk. Bring to a gentle bubble.

Simmer to saucy bliss:

Cover. Cook 15 mins on low (stir twice). Chicken should be tender, aubergine silky. Uncover, simmer 2 mins to thicken.

Herb it alive:

Kill the heat. Stir in coriander. Taste—add salt or lime if needed.

Common Mistakes and How to Dodge Them

• Skipping salting eggplant = bitter sponges. Just salt it.
• Burning spices = bitter curry. Medium heat + constant stirring!
• Overcooking chicken = rubber. 15 mins MAX.

Storage and Reheating

• Fridge: 3 days (flavor deepens!). Reheat gently with a splash of water.
• Freezer: 3 months. Thaw overnight.
• Microwave? Cover and nuke in 1-min bursts. Stir!

Frequently Asked Questions

Can I use chicken thighs? Yes! Swap breast for 600g thighs (more forgiving).
Too spicy? Add 1 tbsp yoghurt or coconut cream.
No fresh herbs? 1 tsp dried coriander (add with spices).
Veggie version? Swap chicken for chickpeas + sweet potato.

Nutrition Facts (Per Serving):

• Calories: 420
• Fat: 28g
• Carbs: 18g
• Protein: 30g
• Sodium: 380mg
• Sugar: 7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Pasta Alla Norma
• Jamie Oliver Pasta And Green Olives
• Jamie Oliver Pasta Con Le Sarde