Kit Perera’s Chicken & Eggplant Curry

Expert Sri Lankan Chef For A Night Kit Perera shares his Chicken & Eggplant Curry

FOOD PHOTOGRAPHY BY WILLIAM CHEN

Kit’s Curry Powder

3 tablespoons coriander seeds

2 tablespoons cumin seeds

2 teaspoons fennel seeds

½ cinnamon quill, broken in to pieces

½ teaspoon cloves

½ teaspoon cardamom seeds

2 tablespoons dried curry leaves 

(if using fresh curry leaves, you can dry these in a frying pan over low heat for 2-3 minutes)

In a heavy based frying pan over low heat, separately dry roast the coriander, cumin and fennel seeds, stirring constantly until each becomes fairly dark brown, but not burnt. Set aside

Using a spice grinder or a blender, blend the roasted spices on high speed with the cinnamon, cloves and cardamom and curry leaves to a fine powder. Put in a bowl and mix well before transferring to an airtight container

Chicken and Eggplant Curry

Serves 4
Preparation 30 minutes
Cooking 45 minutes

For the Eggplant

1 small eggplant quartered lengthways

½ teaspoon turmeric

Olive oil for frying

Sprinkle the turmeric over eggplant slices

Heat a frying pan over high heat, add olive oil and fry the flesh side for 2 minutes on each and set aside (add more oil if needed)

For the Chicken

1kg skinless, boneless chicken thighs, trimmed and diced

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon paprika

½ teaspoon turmeric

Extra olive oil for frying

Put the olive oil and spices in to a bowl together with the chicken and mix well

Heat a frying pan over high heat, add olive oil and sear the chicken in batches. Set aside

For the curry

3 tablespoons olive oil

1 large onion, finely chopped

3 cardamom pods

2 dried chillies

1 sprig fresh curry leaves

½ cinnamon stick

1 piece lemongrass, bruised

1 teaspoon each crushed garlic and ginger

½ teaspoon turmeric

½ teaspoon chilli powder

1 teaspoon paprika

1 tablespoon curry powder

Salt to taste

Heat oil in a saucepan over moderate heat, add cardamom pods, chillies, curry leaves, cinnamon stick and lemongrass stir-fry for 1 minute

Add the onion and fry until golden then add the garlic, ginger curry powder and spices and stir-fry for 1 minute

Add the chicken and coconut milk; mix well and season with salt

Cover and simmer over low heat for 30 minutes, stirring occasionally

Transfer to a baking dish; add the eggplant, mix well and bake on 180F for 15-20 minutes

Serve with steamed basmati rice.