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Chicken, Eggplant, and Tomato Curry

Yield 8 servings (serving size: 1 chicken breast half, about 1/3 cup vegetables, and 1/2 cup rice)
"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

Ingredients

  • 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

Nutrition Information

  • calories 310
  • caloriesfromfat 11 %
  • fat 3.8 g
  • satfat 0.7 g
  • monofat 1.8 g
  • polyfat 0.7 g
  • protein 30.3 g
  • carbohydrate 37.3 g
  • fiber 3.1 g
  • cholesterol 66 mg
  • iron 1.8 mg
  • sodium 451 mg
  • calcium 41 mg

How to Make It

  1. Combine curry powder, salt, and paprika in a shallow dish. Dredge chicken breast in the curry mixture.

  2. 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.

  3. 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.