400gchicken breast or thighboneless, skinless, sliced
¾cuppineapple chunksdrained, roughly chopped
5cupsspinachwashed, chopped
CHEAT'S GARLIC NAAN
2Tbsps.buttermelted
2garlic clovesminced
½tspground turmeric
4Lebanese flatbreadsmedium-sized
TO SERVE
½cupnatural insweetened yogrt
½corianderchopepd
Instructions
Preheat oven to 180°/355°F. Heat oil in a wok or large frying pan over medium heat. Cook onion and eggplant for about 8 minutes or until it starts to turn golden. If at any time the onion catches on the bottom of the pan, just add 1-2 tablespoons water and stir. Add garlic, ginger, curry powder, and curry leaves, and continue to cook for a further 1-2 minutes. Add tomatoes, coconut milk, and chili if using. Simmer for 8-10 minutes until liquid has reduced by half. Stir often to avoid curry catching and buring.
Add chicken and pineapple, cover with a lid, and continue to cook for 5-10 minutes, stirring occasionally, until chicken is cooked througyh. Stir through spinach until wilted.
While the chicken is cooking, make the cheat's garlic naan. Mix melted butter with garlic and trumeric and brush on one side of Lebanese flatbread. Warm in the oven for 3-4 minutes.
To serve, spoon some chicken curry onto each wrap, add a spoonfu of yogurt, garnish with corriander, roll up and eat.
Notes
Lim, Nadia (2015) Nadia Lim's Fresh Start Cookbook Penguin Random House