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  • 8 pieces of chicken skin on
  • 1 large onion, cut into cubes
  • 1 large brinjal, washed and cut into chunks (not small as then it cooks away) do not peel
  • 1 tin chickpeas, drained
  • 2 tablespoons tomato paste
  • 1 tablespoon lime (or lemon juice)
  • 1 large garlic clove, grated
  • curry spice amount to your taste (because you are going to add yoghurt you can go a bit more spicy as the yoghurt will tone it down)
  • 250 ml warm chicken stock
  • 150 ml plain yoghurt
  • oil for frying

Fry the onions and brinjal in oil.
As soon as the onions are translucent add the garlic and curry spices.
You might want to add a little more oil so that the curry can fry for a few minutes.
It brings the flavours out.
Add the chicken pieces and stir through gently to coat in the spices.

Add the warm chicken stock, lime juice, tomato paste and chickpeas and simmer until the chicken is cooked through.
If the sauce looks thin turn the heat up a bit to reduce the liquid but be careful not let the dish burn at the bottom as it can happen quickly while reducing liquid that contains tomato.

When the consistency looks right turn off the heat and add the yoghurt.
Stir gently through taking care not to break up the brinjals too much.

Serve immediately with couscous, rice, naan or roti’s and sambals or salsas.

Recipe en photo: Elsabie Templeton

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