Chicken Eggplant Curry Recipe By Steph Gigliotti

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Ingredients for Chicken Eggplant Curry

2 Tablespoons BUTCHER BOY VEGETABLE OIL

1 Count RED ONION

2 Count BELLINO MINCED GARLIC

1 Tablespoons Asli Ginger Paste

390 Gm Zabiha Chicken Breasts Boneless

1 Count EGGPLANT

1 Cup TOMATOES - DEL MONTE DICED

1 Cup Chaokoh Coconut Milk

1 Tablespoons DEEP CURRY POWDER

1 Tablespoons AaCHI TURMERIC POWDER

1 Tablespoons AaCHI CUMIN POWDER

1 Tablespoons AaCHI CORIANDER POWDER

1 Tablespoons AHMED CHILI POWDER

1 Tablespoons Tata Salt

1 Bunch Fresh Cilantro

The chicken is cooked to perfection, infused with the aromatic spices, while the eggplant adds a deliciously soft and slightly sweet element to the dish. The creamy coconut milk and tangy diced tomatoes create a luscious base for the curry, which is enhanced by the blend of curry powder, turmeric, cumin, coriander, and chili powder. The dish is garnished with fresh cilantro, adding a refreshing herbal note to the overall taste. Served over steamed rice or with warm naan bread, this chicken eggplant curry is a satisfying meal that will transport your taste buds to the exotic flavors of India.

Preparation Method for Chicken Eggplant Curry Recipe

Step 1:

Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onion and sauté until translucent.

Step 2:

Add the minced garlic and grated ginger to the pan and cook for another minute, stirring continuously.

Step 3:

Add the chicken pieces to the pan and cook until they are browned on all sides.

Step 4:

Add the cubed eggplant to the pan and cook for a few minutes until it starts to soften.

Step 5:

In a bowl, mix together the diced tomatoes, coconut milk, curry powder, turmeric powder, cumin powder, coriander powder, and chili powder.

Step 6:

Pour the tomato and coconut milk mixture into the pan with the chicken and eggplant. Stir well to combine.

Step 7:

Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and the eggplant is tender.

Step 8:

Taste the curry and season with salt and pepper according to your preference.

Step 9:

Garnish with freshly chopped cilantro before serving.

Step 10:

Serve the chicken eggplant curry hot over cooked rice or with naan bread on the side.

Step 11:

Enjoy your delicious chicken eggplant curry!

The below nutrition information is approximate based on the specific ingredients used and serving size.

Calories : 350-400

Carbohydrates : 20-25 g

Protein : 25-30 g

Fiber : 6-8 g

Fat : 20-25 g

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Chicken Eggplant Curry Recipe