James Tanner serves up aubergine and chicken curry with coconut rice on Lorraine.

The ingredients are: 4 x skinless boneless chicken thighs, 1 small onion, sliced, 1 small aubergine, 1 tsp grated ginger, 1 sliced green chilli, 1 cloves sliced garlic, 1/2 tbsp medium curry powder, 1tsp garam masala, 1 tin chopped plum tomatoes, 1 tin coconut milk, 2 small cups rice, 2 split cardamom pods, 2 tbsp chopped coriander, Natural yogurt to serve and 40g raisins to stir into rice.

To prepare the dish, heat a large saucepan on stove top, add a splash of olive oil to the pan, sauté the chunks aubergine and chicken pieces for a few minutes until slightly coloured.

Add the spices, chilli, onions, ginger and garlic add a splash of water to top up so the vegetables are almost covered, simmer for 15 minutes, then season to taste and keep warm for serving.

Wash the rice in cold running water and leave to soak for a few minutes.

Measure the coconut milk in your cups – you will need a total of 4 cups of liquid – add water to make a total of nearly 4 cups of liquid which includes your coconut milk, add to pan with split cardamom seeds, add drained rice,bring to a simmer, reduce heat then pop a lid on the pan and cook for 10minutes until just tender the liquid should be absorbed.

When cooked stir in raisins and chopped coriander. Serve in warmed serving bowls with dollop of yogurt and sprinkle of coriander