Indian

Chicken and Eggplant Curry is for Dinner.

Chicken and Eggplant Curry takes 20 minutes to prepare.

Chicken and Eggplant Curry takes 30 minutes to cook.

Chicken and Eggplant Curry makes 4 servings.

The ingredients for Chicken and Eggplant Curry are:

1 tsp olive oil
1 onion, chopped
2 crushed garlic cloves
1-2 fresh chilies, seeded and chopped (serrano or pasilla)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 small eggplant (8 oz), cubed
12 oz skinless boneless chicken, cut into cubes
2 carrots about 6 oz. peeled and chopped
1 small red bell pepper, seeded and chopped
2 cups chicken stock
1 tbsp chopped fresh cilantro, for garnish

Here is how you make Chicken and Eggplant Curry:

Prep all the veggies, gather all the spices, and chop the chicken into cubes.Heat the oil in a large skillet over medium heat. Saute the garlic and onion and chilies for 2 min. Stir constantly. Sprinkle in all the spices and cook for an additional 2 min. Add the eggplant and chicken cubes, and stir for 5 min until chicken is browned all over. Add the carrots and bell pepper, and stir. Pour in the stock/broth. Simmer covered, for 20 to25 min. Serve warm, garnished with cilantro. Number of Servings: 4Recipe submitted by SparkPeople user WHATAGRL42.

The nutritional information for Chicken and Eggplant Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 170.8

• Total Fat: 2.8 g
• Cholesterol: 49.3 mg
• Sodium: 375.5 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 4.2 g
• Protein: 22.3 g

Chicken and Eggplant Curry is Indian cuisine.

The dietary needs meet for Chicken and Eggplant Curry is Low Carb