Roast Aubergine and Chicken Curry

Portions: 4

1 medium aubergine

2 tbsp vegetable oil

1 medium onion, finely chopped

2 tbsp mild curry powder

8 chicken thighs cut into pieces

120 g Philadelphia Light with Garlic & Herbs

300 ml chicken stock

Roughly chopped fresh coriander to garnish

cooked Basmati rice and spinach to serve (included in analysis)

1. Preheat the oven to 190°C, gas mark 5. Place the whole aubergine directly onto the oven shelf and roast for 15 minutes.. Remove and allow to cool slightly.

2. Meanwhile, heat the oil in a medium saucepan and sauté the onion for 3-4 minutes until starting to soften. Sprinkle in the curry powder and cook for 1-2 minutes over a gentle heat then add the chicken pieces and cook for 5 mins stirring occasionally.

3. Add 300ml chicken stock and bring to the boil then reduce the heat. Leave to simmer for about 15 minutes. Remove the stalk from the Aubergine and roughly dice the flesh and tip into the curry. Simmer for another 5 minutes. Stir in The Philly and warm through. Divide between 4 bowls scatter with coriander. Serve with the rice with a good handful of spinach stirred through it.