We still have tomatoes and aubergines coming out of our garden at a great rate so it is time to get creative so they don’t go to waste. It was a crazy week last week with my husband traveling and with the kids schools stuff so I only got round to cooking a meal for the kids on Friday. Well, I did feed them the rest of the week, not that much of a slacker! But I stuck with the easy stuff I could do with my eyes shut. I was in the mood for something curry flavoured and we had chicken on hand. This could be done!
I thought it would be a fun twist to use the Israeli Couscous I had on hand. Cook that using the directions on the package. First I prepped the chicken with a marinade paste. I mixed a tablespoon of olive oil with a tablespoon of red curry paste, a teaspoon of chili powder, 1/2 a teaspoon of ground ginger, 1/2 a teaspoon of cumin, and a bit of sea salt and pepper. Mix well and spread it on the chicken thighs.
Preheat the oven to 375F/190C. Heat a tablespoon of olive oil in a skillet and brown both sides of the chicken.
Finish off the chicken in the oven. Chop up a small onion and a couple of cloves of garlic. Add them to the skillet and cook on medium low temp.
Slice up the aubergine and several tomatoes and bring the temp up to medium to saute.
Add 1/2 a cup or so of chicken stock. Add 2 tablespoons of red curry paste, 1/2 a teaspoon of ground ginger, a teaspoon of chili powder, a few dashes of garam masala, and a sprinkle of asafoetida. As it simmers also add a few splashes of lime juice. Stir in the couscous.
The kids came into the dining room and said how wonderful it smelled. I was a little jealous as I don’t have a sense of smell and the spices that go into curry can be wonderful.