Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Chicken: Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken and brown for 4 minutes. Remove and set aside.
Step 3
Veggie mix: Boil the kettle. Using the same pan, on medium-high heat, add a drizzle of olive oil and, when hot, add the onion with a little salt. Cook for 5 minutes, then add the aubergines with another drizzle of olive oil and cook for 3 minutes until golden. Add the Khusha Spice Mix, ginger, garlic and tomato paste. Add the chilli, if you like a little spice and cook for 1 minute before adding tomatoes and boiling water (see quantity above). Cook for 10 minutes until the aubergines are soft and cooked, but with a slight bite. Add the chicken back to the pan, mix and cook for another minute until cooked through. Then add the Swiss chard, wilt for 1 minute and season with salt and pepper to taste.
Step 4
Serve in a bowl topped with a dollop of yoghurt.