This coconut chicken and aubergine stew came directly out of last week's Ottolenghi aubergine curry — specifically the half tin of coconut milk sitting in the freezer afterwards. It needed using. A chicken breast needed using. The aubergine on the worktop needed using. This is what happened.
It is not a curry. There are no whole spices, no mustard seeds popping in hot oil, no curry leaves. It is a Mediterranean stew — smoky from the paprika, sweet from the peppers, silky from the coconut milk, and bright from the lemon at the end. One pot, one person, done in under forty minutes.
Ingredients
- 1 chicken breast (180–200g), cut into 2–3cm chunks
- 1 medium aubergine, cut into 2–3cm cubes
- 2 sweet red peppers, sliced
- ½ red onion, sliced
- 1 carrot, thinly sliced
- 2–3 garlic cloves, crushed
- 200ml chicken stock
- 150–200ml coconut milk
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Pinch of chilli flakes (optional)
- Olive oil
- ½ lemon
- Sea salt and black pepper
How to Make This Coconut Chicken and Aubergine Stew
Heat a tablespoon of olive oil in a wide pan over a medium-high heat. Brown the chicken chunks until lightly golden on all sides — don't crowd the pan. Remove to a plate.
Add a splash more oil and tip in the aubergine cubes. Cook for 5–7 minutes, turning occasionally, until they take on some colour and begin to soften. Add the red onion, carrot, and peppers. Cook for another 4–5 minutes until glossy and beginning to collapse.
Add the garlic, smoked paprika, oregano, and chilli flakes if using. Stir for 30 seconds until fragrant.
Return the chicken to the pot. Pour in the stock and coconut milk. Season with salt and pepper. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the aubergine has collapsed into the sauce and the liquid has thickened into a silky broth.
Finish with a squeeze of lemon and a drizzle of good olive oil. Taste and adjust seasoning — it should be savoury, warm, lightly smoky, and bright.
Serve as it is, in a bowl. It's rich enough.
Notes
The coconut milk quantity is flexible — 150ml gives a thicker, more concentrated sauce; 200ml something looser and more broth-like. Both work. If you have half a tin of coconut milk in the freezer from another recipe, this is exactly what it's for.
The smoked paprika is doing the heavy lifting on flavour here alongside the garlic. Don't be tempted to add more spices — this isn't a curry and shouldn't taste like one.
This coconut chicken and aubergine stew is part of my Chicken Hub — a complete collection of chicken recipes from Casa Adora and the road.
This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.
Wonky photos, proper food, genuine adventures — The Flexible Chef
