Mel Christensen

Mel Christensen

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Quick Chicken, Silverbeet and Eggplant Korma


Quick Chicken, Silverbeet and Eggplant Korma

Serves 8 (hopefully with leftovers – this curry was AMAZING the next day!!!)


  • 2 large onions – chopped
  • 4 cloves of garlic – crushed
  • 4-5cm cm piece of fresh ginger – peeled and grated
  • 1 tbsp. coconut Oil
  • 1 kg organic chicken thigh fillets – cut into bite sized pieces
  • 6 heaped tbsp. korma  paste – no additives
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 400ml coconut milk or coconut cream
  • 1 large bunch of silverbeet washed and chopped roughly
  • 3 medium eggplants, cut into thick slices, grilled then, cut into large squares or strips
  • Quinoa or steamed brown rice to serve



  1. Heat coconut oil in a large frying pan or ovenproof dish and cook until soft.
  2. Add garlic and ginger to pan and fry further 2 mins.
  3. Add the chicken pieces, and stir to brown all over
  4. Stir in curry paste and stir in until fragrant.
  5. Add lemon juice and zest and stir to lift any residues stuch to the pan. Add the coconut milk, and stir to combine.
  6. Add the silverbeet in batches, using tongs to turn the leaves over to wilt them and make room for the next batch. Follow with the eggplant (…and whatever vegetables you have decided to throw in.)
  7. Stir until well combined. Cover and simmer for about 30 minutes.
  8. Serve hot with your preferred choice of brown rice or quinoa.  A nice *raita  is a delicious addition! (see recipe below)  I also love to add a dollop of pickles.  My favourite ones (additive free and reasonably priced) are available at TruSpice Indian Spice Store in Mitcham VIC  –


*Cucumber Raita



  • 1 medium Lebanese cucumber, grated or simply halved lengthwise and thinly sliced
  • 2 cloves garlic, minced
  • 250g (1 cup) Greek yogurt
  • Handful or fresh coriander or mint leaves, chopped finely



Simply combine all of the ingredients in a small bowl and mix with a large dessert spoon until combined.