Chicken Brinjal Curry Casserole

Chicken Brinjal Curry Casserole (Medium)
		Ingredients;
		1 whole medium Chicken 8 teaspoons Olive Oil 1 Aubergine 1 finely chopped Onion 8 Cloves Garlic sliced 2 inches Root Ginger grated 1 Pint chicken Stock 4 teaspoons Curry Powder 2 teaspoon Chilli Powder 1 teaspoon Turmeric Powder 2 teaspoon Garam Masala 1 teaspoon Brinjal Pickle 4 Bay leaves 4 Cayenne Chilli de-stalked 2 tablespoons Lemon juice 2 tablespoons soy sauce 1 Tablespoon Coriander Leaves
		Cooking Methods
		Mix the Curry Powder, Turmeric, Chilli Powder, Brinjal Pickle, Garam Masala, Lemon juice and Soy sauce into a thick Curry paste adding a little water if needed. Preheat oven to 200 degrees C. Heat the Oil in a frying pan on a medium heat. Chop the Chicken into portions (leave on the bone with the skin) and fry until browned on each side. Place Chicken pieces into a casserole dish. Chop the aubergine and fry in the Oil for 10 minutes to brown slightly on both sides. Add to the casserole pot. Fry the Onions, Ginger and Garlic in the remaining Oil until translucent, then add to the pot retaining as much Oil as possible. Pour over the Chicken Stock until the Chicken is covered. Fry the Curry paste in the remaining Oil for 1 minute then add paste and Oil to the pot. Cover and place in the oven for 1 and a Half hours. Meanwhile, boil and puree 2 Onions. Add the hot Onions to the casserole to thicken after the first Hour and a Half and also add the Chilli and return to the oven for a further 30 minutes. Serve on a bed of Rice and sprinkle with Coriander Leaves.
		Serves 4