Instructions

1. Add 3 cups water to a large bowl, slice the lemon into medium thick circles and squeeze into the water along with the rind. Add salt to the water and mix well.
2. Add the chicken thighs to the lemon bath and leave for at least 30 minutes.
3. Drain the water chicken from the bath and gently rinse to remove excess lemon juice.
4. Add coriander, garlic, salt, black pepper, paprika, onion, and spring onions to the chicken and mix thoroughly.
5. Make the curry paste by adding the ingredients to a container with the water and mixing well.
6. Place a large heavy bottom pan over a medium to high heat. Add the oil to the pan and after two minutes add the curry paste.
7. Stir the paste for a couple of minutes to cook the mixture, then add the chicken and mix thoroughly to coat the chicken pieces and allow to simmer in its juices for about five mins
8. Add the aubergine to the pot, thoroughly mixing again to coat the aubergine pieces. After a few minutes, add 100ml water.
9. Cover the pan with a tight lid and reduce the heat to medium and allow to simmer for 35mins. Checking and stirring at ten-minute intervals. Gently crush the cooked aubergine to help it disintegrate into the sauce.
10. After 30 minutes, the aubergine pieces should be fully disintegrated. Add the mangetout and cook for a further 5 mins.
11. Stir chopped coriander into the curry.
12. Tip: 1. Juices from the chicken should be clear when a fork or knife is inserted into the centre. Ensure the chicken is fully cooked before removing from the heat.
13. Remove from the heat and serve with hot basmati rice.

• Servings : 6
• Ready in : 70 Minutes
• Recipe Type : ChikenMain Courses