A tray-baked chicken dish with a curry-like twist, this is a vegetable-boosted bowl that leans into weeknight wellness. Fragrant curry leaves, sweet coconut milk and golden turmeric access all areas of flavour here, so you can give yourself a quiet high-five for good choices.
Preheat oven to 200°C fan-forced. Cut eggplant into 2cm pieces. Peel and cut onion into thin wedges. Place eggplant and onion in a roasting dish, drizzle with ½ the oil and sprinkle with salt and pepper. Roast for 10 minutes or until starting to soften. While eggplant is roasting, continue with step 2.
Rinse and drain chickpeas. Cut tomato into wedges.
Once eggplant is starting to soften, remove from oven. Add chicken to tray with tomato, chickpeas and curry leaves. Sprinkle with turmeric, salt and pepper, drizzle with remaining oil and toss to coat. Return to oven for a further 15 minutes or until tomato has softened and vegetables are golden brown.
Add coconut milk to dish and return to oven for a further 5 minutes or until reduced slightly and chicken is golden brown and cooked through Remove chicken and set aside on a plate to rest for a few minutes.
Add spinach to tray and toss to lightly wilt. Thinly slice chicken.
Divide eggplant and chickpea mixture between plates and top with chicken. Spoon over any sauce from tray to serve.