1 medium aubergine, chopped and sprinkled with salt
3-4tbsp sunflower oil or ghee
1 onion, chopped
2 sticks celery, sliced
2-3 cloves garlic, crushed (or garlic paste)
3-4cm piece root ginger, peeled and grated (or ginger paste)
1tsp cumin seeds
1tsp ground coriander
2-3tbsp good curry paste
450g/1lb boned chicken, in bite size pieces
1tbsp lemon juice
1/2 red or orange pepper, chopped
2tbsp chopped peanuts
2tbsp chopped coriander
3-4tbsp natural yoghurt

1 Put the aubergine in a colander, well sprinkled with salt, and leave for about 10 minutes. Heat the oil in a wok and stir fry the onion and celery for 2 minutes. Add the garlic, ginger, seeds and spices and stir fry for another minute or two.
2 Add the chicken and the lemon juice and stir fry until the chicken is just sealed. Rinse the aubergine, dry on kitchen towel and add to the pan. Stir fry this mixture for 5-7 minutes until both chicken and aubergine are cooked.
4 Add the peppers, peanuts and coriander and stir in the yoghurt just before serving with rice and Naan breads, chutneys and pickles too.