For two generous servings you need
4 bone-in chicken thighs with skin on
30ml canola oil
1 medium sized brinjal, skin on, cubed into 20mm cubes
1 large white onion chopped
2 cloves garlic, chopped
30ml coarsely grated fresh ginger
2 chillies (I used one green and one red), sliced
4-6 curry leaves
1 410g can chopped tomatoes or 4 ripe tomatoes
250ml chicken stock
5ml salt
3ml coarsely ground pepper, optional
To prepare
Cut two slits into the thigh meat, this allows the flavours to penetrate and the meat to cook quickly.
Heat the oil and place thighs, skin side down to brown.
Once the thighs have browned, turn them over and add the remaining ingredients.
Allow the mixture to simmer with the lid on, stirring occasionally, for about 30 minutes.
Serve with rice and a green vegetable salsa.
