Chicken and Aubergine Curry Recipe


  • Vegetable oil spray
  • 1 onion, roughly chopped
  • 1 small aubergine, roughly chopped
  • 2 garlic cloves, finely grated or crushed
  • 1 tbsp medium curry powder
  • 1 x 400g tin chopped tomatoes
  • 200g boneless skinless diced chicken breast
  • 1 x 400g tin green lentils, drained and rinsed
  • 1 tbsp mango chutney
  • 1 x 250g microwaveable vegetable pilau rice
  • 1 lime, zested and juiced
  • 2 tbsp roughly chopped coriander


Calories columnFat columnSaturates columnSugars columnSalt column
538 per serving
27% %GDA
9g per serving
13% %GDA
1g per serving
5% %GDA
19g per serving
21% %GDA
1.50g per serving
25% %GDA


  1. Heat a sauté or saucepan until medium hot. Spray the vegetable oil then add the onion and aubergine and cook for 3-4 minutes until just softening.

  2. Add the garlic and curry powder and fry for another minute, then add the tinned tomatoes and bring to a simmer.

  3. Stir in the chicken and simmer for 4-5 minutes until the chicken is nearly cooked through.

  4. Stir in the lentils, 100ml water and mango chutney and bring to the boil. Simmer for 2-3 minutes until the chicken and aubergine and cooked through.

  5. Meanwhile, heat the rice according to pack instructions in the microwave.

  6. Stir the lime zest and juice, and half the coriander into the curry.

  7. Divide the rice between serving bowls, spoon the chicken curry alongside and scatter the remaining coriander over the top.