Wishing everyone a safe, prosperous and healthy 2021. As the COVID-19 pandemic surges in our country and the rest of the world, we face a very different outlook to the new year. I honour the HEROES; the health care and essential workers who bravely step up to the mammoth task of keeping everything going, each day.
I love making my take on a delicious, wholesome chicken butter curry recipe with our Spicy Brinjali Sauce. Our kids always say, ‘Please make it again Mom!’
3 tablespoons Pauli’s Brinjali
3 tablespoons Crème Fraiche
Coconut oil or olive oil
8 pieces of chicken thighs
½ leek, diced
½ tin of butter beans (or any beans that you have)
200g diced pumpkin or butternut
Dash of Paprika
½ cup of chicken stock
1 tablespoon of Butter Chicken Curry spice, or mild curry spice
1 teaspoon of tomato paste
1 can of coconut cream
Splash of white wine (not necessary, but you can add for flavour)
Serve with Basmati Rice, or Cauliflower rice
I cook this in the pressure cooker: sauté the chicken pieces with the Brinjali – if you don’t have a pressure cooker, you can brown the chicken and Brinjali in a heavy based pot with the coconut/olive oil; add the leeks, pumpkin, spices and salt & pepper and leave to brown for about 5 minutes on medium heat. Add the beans; tomato paste; chicken stock and stir together for another 2 minutes. Then add the coconut cream and splash of wine. If using a pressure cooker, change the setting to ‘Curry’, close the lid and let it cook. If using a pot, stir together and leave to cook on low heat for about 30 minutes, stirring every few minutes.
Serve with rice or cauliflower rice. Add another tablespoon of Brinjali and crème fraiche to each bowl before serving. Serves 4. Enjoy!