Chicken-Eggplant Curry Recipe

Name: Chicken-Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Boneless Skinless Chicken Breast; 1- 1/2 Tablespoon Vegetable Oil Or Clarified Butter (Ghee); 1 clove Garlic, Finely Minced; 1 whole Large Onion, Coarsely Sliced; 1- 1/2 Tablespoon Yellow Curry Powder; 1/2 teaspoons Coriander (ground); 1/2 teaspoons Cumin, Ground; 1/4 teaspoons Cayenne Pepper (Optional); 1 whole Large Eggplant, Peeled And Diced; 2 whole Potatoes, Peeled And Cut In Small Chunks; 1 can Chicken Broth

Servings: persons

2 pieces Boneless Skinless Chicken Breast
1- 1/2 Tablespoon Vegetable Oil Or Clarified Butter (Ghee)
1 clove Garlic, Finely Minced
1 whole Large Onion, Coarsely Sliced
1- 1/2 Tablespoon Yellow Curry Powder
1/2 teaspoons Coriander (ground)
1/2 teaspoons Cumin, Ground
1/4 teaspoons Cayenne Pepper (Optional)
1 whole Large Eggplant, Peeled And Diced
2 whole Potatoes, Peeled And Cut In Small Chunks
1 can Chicken Broth

1
1.
2
Cut the chicken breasts into large chunks, about 1 inch (2.5 cm) in size.
3
2.
4
Melt the butter in a heavy saucepan over medium heat, add and saute the onion until translucent.
5
Add the garlic and all of the seasonings and cook about 1 minute, stirring constantly.
6
Omit the cayenne pepper if you prefer a milder curry, or are using a hot blend of yellow curry powder.
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3.
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Add the diced chicken.
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Cook, stirring occasionally, until the chicken pieces are coated in the seasoning mix and no longer showing any raw spots on the surface.
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4.
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Add the diced eggplant (dices should be about 1 cm/0.5 inches square), potato chunks, and broth.
12
Bring to a simmer, cover, and lower heat.
13
Let cook, stirring occasionally, until the eggplant dices break down into the sauce (about 1.5 hours).
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5.
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Serve with either basmati rice or a good flatbread.
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This recipe also works very well in a slow cooker, just transfer the meat and spices to the crock pot before adding the last three ingredients, and let it cook about 6 hours on low heat.
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It can go longer, that just lets the eggplant and onions melt into the sauce a little more.
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Vegetarian version: Omit the chicken, and use vegetable broth.
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Use at least double the potatoes.
20
Alternatively, substitute chick peas and/or coarsely chopped clean spinach for the chicken.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 pieces Boneless Skinless Chicken Breast, 1- 1/2 Tablespoon Vegetable Oil Or Clarified Butter (Ghee), 1 clove Garlic, Finely Minced, 1 whole Large Onion, Coarsely Sliced, and more.

Yes, Chicken-Eggplant Curry 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.

That's it — enjoy your meal!

Chicken-Eggplant Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions