"I like to serve this with chicken, eggplant and tomato curry dish with rice, and sometimes I sprinkle some extra crushed red pepper over the top to give it a little heat. It's a delicious, hearty, and satisfying meal. I enjoy how easy it is to prepare." CL Reader
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon paprika
8 (4-ounce) skinless, boneless chicken breast halves
3 teaspoons olive oil, divided
5 cups coarsely chopped eggplant (about 1 pound)
1 2/3 cups thinly sliced onion
1 1/2 cups (1/4-inch-thick) slices green bell pepper
3/4 cup tomato juice
1 teaspoon crushed red pepper
1 garlic clove, minced
4 cups hot cooked rice
How to Make It
Combine curry powder, salt, and paprika in a shallow dish. Dredge chicken breast in the curry mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half of chicken; cook 5 minutes on each side or until browned. Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
Add eggplant, onion, and bell pepper to pan; cook 3 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to pan. Add tomato juice, red pepper, and garlic; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Serve with rice.