Chicken Curry With Eggplant Recipe

Name: Chicken Curry With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, cut in small pieces; 1/2 sliced onion; 2 tablespoons olive oil; 2 cloves of garlic; 1 tablespoon curry powder; 1 tablespoon coriander powder; 1 1/2 cups pulpit of tomato; 2 cups chicken broth; 1 eggplant cut in cube; fresh parsley; salt and pepper; 1 cup brown rice (uncooked) or others, quinoa, etc.

Servings: persons

2 chicken breasts, cut in small pieces
1/2 sliced onion
2 tablespoons olive oil
2 cloves of garlic
1 tablespoon curry powder
1 tablespoon coriander powder
1 1/2 cups pulpit of tomato
2 cups chicken broth
1 eggplant cut in cube
fresh parsley
salt and pepper
1 cup brown rice (uncooked) or others, quinoa, etc.

1
In a pan, a pot or a wok for my part, pour 2 tbsp of olive oil. Place onion in a hot oil so as to brown the surface, heat 2 minutes, add then the chicken and the garlic. Sprinkle the curry powder and the coriander and make leather 5-7 minutes.
2
Add the pulpit of tomato, the chicken broth and the cubes of eggplant. Mix the whole. Cook the set over a brisk heat during 15 minutes, by moving regularly.
3
Salt and pepper, lower the fire and cover. Let simmer 20 minutes (more if the eggplant is not cooked). Do not hesitate to add some water if the preparation thickens.
4
Serve with some brown rice or other and cut through of fresh parsley by top.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 chicken breasts, cut in small pieces, 1/2 sliced onion, 2 tablespoons olive oil, 2 cloves of garlic, and more.

Yes, Chicken Curry With Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry With Eggplant

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