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450g chicken thigh fillets, cut into 3cm pieces
1 medium eggplant, cut into 3cm pieces
6 sprigs curry leaves
1/3 cup (100g) eggplant pickle (from Indian section of supermarket)
3 tsp garam masala (Indian spice mix)
1 garlic clove, finely chopped
4cm piece (20g) ginger, finely chopped
1/4 cup (60ml) sunflower oil
Thinly sliced long green chilli & nigella seeds, to serve
CORIANDER AND GREEN CHILLI DRESSING
1/3 cup (95g) Greek yoghurt
1/2 bunch coriander, stalks and leaves chopped
Juice of 1 lime
1 long green chilli, chopped
1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.
3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.
4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.