Chicken, Eggplant, and Tomato Curry

"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


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

Recipe from

Cooking Light

Nutritional 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


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


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.

June 2002
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