Mumbai Yoghurt Roast Chicken & Eggplant Curry

• While the chicken is roasting, cut eggplant into thin slices. Slice brown onion into wedges. Place eggplant, onion and snacking tomatoes on a second lined oven tray. • Sprinkle with remaining Mumbai spice blend, drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a generous pinch of salt. Roast until tender, 15-20 minutes.

• While the veggies are roasting, thinly slice cucumber into half-moons. Pick curry leaves. Roughly chop mint. Finely chop garlic. • In a medium bowl, combine the white wine vinegar and a good pinch of salt and sugar. Add the cucumber and enough water to just cover the cucumber, then set aside. • In a small bowl, combine mint, remaining yoghurt and a pinch of salt.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a second small heatproof bowl, melt the butter and 1/2 the garlic in the microwave, in 10 second bursts, until fragrant. Season with salt. • Brush one side of the naan bread with the garlic butter. • Place garlic naan directly on a wire rack in the oven. Bake until golden, 2-4 minutes.

• Meanwhile, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. • Cook curry leaves, mild curry paste, tomato paste and remaining garlic and cook, until fragrant, 1 minute. • Add coconut milk, the brown sugar, any chicken resting juices and a splash of water and cook, stirring, until slightly thickened, 2-3 minutes. • Transfer roasted veggies to the saucpan, stirring to combine. Season to taste.