Remove any tendons from the chicken and cut it into bite-sized pieces. (Tip: This works easiest with kitchen scissors directly over a bowl). Place the chicken in a bowl, mix with yogurt, the spices, and a generous amount of salt and pepper. Cover and refrigerate.

Peel and finely dice the garlic, onions, and ginger. Wash the eggplant thoroughly and cut it into approximately 0.5 cm cubes.

Heat a teaspoon of oil in a pot, add ginger, onions and garlic and sauté with a generous pinch of salt for 1 to 2 minutes, until the onions are slightly translucent.

Add the spices, stir well, and sauté for about 30 seconds. Then add the diced eggplant and sauté for 1-2 minutes, before deglazing with the tomatoes. Cover the curry and simmer gently for about 30 minutes, or until the eggplant is very soft.

Remove the chicken from the refrigerator and fry it in a pan with the remaining oil for about five to seven minutes, or until all the liquid in the pan has disappeared and the meat is cooked.

Blend the eggplant–tomato curry with an immersion blender until smooth and creamy. Then add the chicken and let it simmer gently over low heat for another 5 minutes. Season with salt, pepper, and additional heat to taste.

Serve the curry as desired with rice and/or naan bread, fresh herbs like parsley or cilantro, a dollop of yogurt, thinly sliced ginger, or a few roasted cashews.