Easy Achari Chicken with Aubergine Pickle

1. Cook the mustard seeds and onion

Heat the oil in a large, deep frying pan over a medium heat.

Add the mustard seeds and cook for approximately 30 seconds, until they begin to pop. Add the onion and cook for 7–8 minutes, stirring regularly, until soft and golden.

2. Add the curry paste

Stir in Shemin’s Indian Curry Paste and 2 tablespoons of water. Cook gently for 1–2 minutes, stirring continuously, until wonderfully aromatic.

3. Brown the chicken

Add the chicken and stir well to coat it in the paste. Cook for 5–6 minutes, turning occasionally, until lightly browned.

4. Simmer the curry

Add the chopped tomatoes and 100ml water. Bring to a gentle simmer, cover and cook for 12–15 minutes.

Remove the lid and simmer for a further 5 minutes, or until the chicken is completely cooked and the sauce has thickened enough to coat it.

5. Add the yoghurt

Place the yoghurt in a bowl and stir in two spoonfuls of the hot curry sauce. This gently warms the yoghurt and helps prevent it from splitting.

Reduce the heat to its lowest setting, then slowly stir the yoghurt mixture into the curry. Cook very gently for 2 minutes without allowing the sauce to boil.

6. Add the aubergine pickle

Remove the pan from the heat and stir through 2 tablespoons of Shemin’s Aubergine Pickle.

Taste before adding any salt, as both the curry paste and aubergine pickle already contain seasoning. Finish with coriander and, if liked, fine strips of ginger and sliced green chilli.

Serve with basmati rice, warm Shemin’s Indian Breads and an extra spoonful of Aubergine Pickle.