Step 1

Heat oil in a large deep frying pan over medium-high heat. Cook, chicken, in batches for 5 minutes each side or until browned. Transfer to a plate.

Step 2

Add brown onion and cardamom to pan. Cook, stirring, for 5 minutes or until onion starts to brown. Add ginger, garlic and turmeric. Cook, stirring for 30 seconds or until fragrant. Add coconut milk and stock. Bring to a simmer. Return chicken to pan. Cover. Reduce heat to medium-low. Simmer, stirring occasionally, for 45 minutes or until chicken is very tender. Stir in half the lemon juice.

Step 3

Meanwhile, cook rice according to packet instructions.

Step 4

Spray lemon slices and eggplant slices with oil. Heat a medium frying pan over medium-high heat. Cook lemon slices, in batches, for 2 minutes each side or until browned. Set aside. Cook eggplant slices for 3 minutes each side or until browned. Set aside.

Step 5

Combine chilli, coconut, remaining lemon juice and coriander in a bowl. Top chicken with eggplant and lemon slices, and coconut mixture. Serve with rice.