Ingredients
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1 cup Jasmine rice
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1 tbsp vegetable oil
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1 medium onion, thinly sliced
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1 lb boneless, skinless chicken thighs, cut into large chunks
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1 tbsp curry powder
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1 tsp cumin
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1/4 tsp cayenne powder
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1 tbsp minced garlic
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1 large eggplant, peeled and chopped
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1 (15 oz) can diced tomatoes
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1 cup low sodium chicken broth
Steps
1
Prepare rice according to package directions and preheat a large nonstick skillet over medium high heat.
2
Add the vegetable oil, onion, chicken, curry, cumin and cayenne. Cook for 4-5 minutes or until lightly browned.
3
Add the eggplant, tomatoes and chicken broth. Bring liquid to a boil. Reduce heat to medium and simmer for 15-20 minutes. Serve over rice.
