8 servings (serving size: 1 chicken breast half, about 1/3 cup vegetables, and 1/2 cup rice)
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.
Really nice flavor in all three components - the chicken, the vegetables, and the rice - but next time I would double the amount of tomato juice, and perhaps add some chopped tomato as well! I also think the chicken should be chopped before adding back to the saucepan, so the dish can be ladled out family style rather than having to be plated. The dish would benefit from a little plain yogurt stirred in toward the end, too, to thicken up the curry.
Okay, yummy!! I didn't want to buy an entire thing of tomato juice, so I used a can of diced tomatoes with the juice. I cubed the chicken since I was just cooking for myself and I had halved the recipe I wanted to have equal parts of chicken in each portion that I set aside. This was the first curry that I made and definitely won't be my last! It cooked much faster than I expected it to so that was good! I made a batch of Indian chapati to go with it. Perfect!
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