Sri Lankan chicken, aubergine & spinach curry


3 tbsp medium curry powder

1 tbsp garam masala

1.5 tsp cinnamon

1 tsp ground ginger

3 tbsp hot chilli powder

400ml can coconut milk

250ml chicken stock

6 garlic cloves

2 large brown onions (diced)

2 small aubergines

1 heaped tbsp. brown sugar (or caster sugar)

salt & pepper

pack of chicken (I used thighs)

1 bag baby spinach

cashew nuts



serve with rice





  1. Preheat oven to 180°.
  2. Heat large frying pan. Add all spices & cook dry for ~3 minutes, then add oil to pan.
  3. Season chicken pieces with salt & pepper then add to pan, making sure to cover them in the spices. Fry off for 5-8 minutes or until they start browning.
  4. Transfer to a large pot.
  5. Add chopped garlic and onion to the pan, fry for ~3 mins then transfer to the pot.
  6. Next, add the chopped aubergine and fry in the remaining spices until soft & browned (~5 minutes), then add to the pot.
  7. Add coconut milk and chicken stock to the pot, mix well.
  8. Cook in the oven for ~50 mins.
  9. Toast cashew nuts in a pan (no oil) ~4 mins. Set aside to sprinkle on top of curry with fresh coriander.
  10. Take the curry out of the oven, stir in brown sugar, spinach and coriander then serve with rice.


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