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KEVIN'S KITCHEN Try out this aubergine and chicken balti curry from Kevin Dundon


Aubergine and chicken balti curry

Aubergine and chicken balti curry

Aubergine and chicken balti curry


  • 2 aubergines, quartered lengthways, then halved
  • 2 chicken fillets, thinly sliced
  • 2 tbsp balti spice mix or paste
  • 3 onions, chopped
  • 4 garlic cloves, chopped
  • 2cm fresh ginger, chopped
  • 2 tbsp coconut oil or ghee
  • 400g tin chopped tomatoes
  • 1 tsp chilli powder, optional
  • 4 tbsp coriander, chopped
  • Zest and juice of 1 lime
  • Rice or naan bread, to serve


  1. In a small bowl, toss the aubergine and chicken pieces with the balti spices.
  2. Heat a little coconut oil in a large frying pan and colour the aubergine and chicken pieces in batches, then transfer to a side dish for a minute or so.
  3. In the same pan, colour the onions for 2 minutes then add the garlic and ginger and cook for 2-3 minutes until fragrant. Add the aubergine and chicken pieces back to the pan and add the tomatoes. Bring to a simmer for 15-20 minutes. Avoid stirring too much, so the aubergines keep their shape.
  4. Once the chicken and aubergine are cooked through, check the seasoning and add the chilli powder, if using, lime zest and juice and coriander. Serve with rice or naan bread.

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