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

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

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 11%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 30.3g
  • Carbohydrate: 37.3g
  • Fiber: 3.1g
  • Cholesterol: 66mg
  • Iron: 1.8mg
  • Sodium: 451mg
  • Calcium: 41mg


  • 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


  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.
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