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Chicken and Eggplant Curry

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
384 calories per serving


> 1 cup Jasmine rice
> 1 tbsp vegetable oil
> 1 medium onion, thinly sliced
> 1 lb boneless, skinless chicken thighs, cut into large chunks
> 1 tbsp curry powder
> 1 tsp cumin
> 1/4 tsp cayenne powder
> 1 tbsp minced garlic
> 1 large eggplant, peeled and chopped
> 1 (15 oz) can diced tomatoes
> 1 cup low sodium chicken broth


Prepare rice according to package directions and preheat a large nonstick skillet over medium high heat.
Add the vegetable oil, onion, chicken, curry, cumin and cayenne. Cook for 4-5 minutes or until lightly browned.
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.

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