Prepare the marinade at least an hour in advance. Coat the chicken well and leave in the fridge until ready to serve.
Heat a little oil in a saucepan. Add the onions, ginger, chilli pepper and garlic. Cook gently for about 5 minutes until softened.
Stir in the extra curry powder and then add the chicken. Cook for a couple of minutes. Stir the chicken a couple of times so that it is white on the outside.
Add the tomatoes, aubergine and coconut milk. Bring to the boil then lower the heat and simmer gently for 30 minutes.
Add the callaloo and cook for another 5 minutes.
Serve with rice. Sprinkle the coriander (cilantro) on the top.
Notes
Nutritional information is approximate and a guideline only.