Whether you wish to extend your culinary repertoire or liven up your cooking with spices, curry is your perfect kitchen companion. Its vivid flavors, combined with seasonal ingredients, always offer unexpected combinations. In this recipe, inspired by India and Thailand, the kaleidoscope of spices infuses the chicken and eggplant with just the right amount of heat. Perfect for a quick and easy lunch or dinner!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the chicken curry recipe
Serves 2:
- 1 small eggplant
- 1 large chicken breast
- 2/ cup (150ml) of coconut milk
- 3 spring onions
- 1/2 tablespoon curry powder
- 1/2 coffee spoon turmeric
- Some unsalted peanuts or cashews for the topping
Directions
1. Cut eggplant and chicken into cubes of equal size.
2. In a large skillet or wok, fry the chicken over high heat with a little oil. Brown on all sides, then set aside.
3. In the same skillet, add a little oil if needed and fry the onions, coarsely chopped. Add the eggplant and brown it a little, then add the spices and coconut milk.
4. Reduce the heat and simmer for 20 minutes. Eggplants should be tender. Then add the chicken cubes and simmer for 10 minutes more, until the sauce thickens.
5. Serve with Thai rice and sprinkle with crushed peanuts or cashews.
Chicken Curry with Eggplant
Perfect for a quick and easy lunch or dinner, this Eggplant Chicken Curry draws its inspiration from India and Thailand.
- 1 small eggplant
- 1 large chicken breast
- 2/ cup (150ml) of coconut milk
- 3 spring onions
- 1/2 tablespoon curry powder
- 1/2 coffee spoon turmeric
- Some unsalted peanuts or cashews for the topping
Instructions
- Cut eggplant and chicken into cubes of equal size.
- In a large skillet or wok, fry the chicken over high heat with a little oil. Brown on all sides, then set aside.
- In the same skillet, add a little oil if needed and fry the onions, coarsely chopped. Add the eggplant and brown it a little, then add the spices and coconut milk.
- Reduce the heat and simmer for 20 minutes. Eggplants should be tender. Then add the chicken cubes and simmer for 10 minutes more, until the sauce thickens.
- Serve with Thai rice and sprinkle with crushed peanuts or cashews.
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