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    Home » Curry

    Chicken and Aubergine Curry

    Posted: Feb 13, 2020 · Updated: Mar 10, 2020 by Tonje

    429 shares
    Jump to Recipe

    Flavourful and warming chicken and aubergine curry is a healthy and easy dinner. Lean chicken breast and roasted aubergine is cooked to perfection in a delicious sauce. Make it exactly as mild or as spicy as you want, and enjoy!

    Chicken and aubergine curry in a bowl with rice and fresh lemon in the background.

    Jump to:
    • Ingredients
    • How to make the BEST chicken and aubergine curry
    • Adjust for spices
    • Storing leftovers
    • Serving suggestions
    • Frequently asked questions
    • More amazing currys and stews:
    • Recipe

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    Ingredients

    • Chicken breast fillets - make up the protein in the dish.
    • Aubergine (US: eggplant) - This vegetable has a great texture in a curry, and absorbs a lot of flavour.
    • Onion, garlic - Adds lots of flavour.
    • Turmeric, cumin, coriander, paprika, garam masala and chili powder - Spices are essential to curries, and this combination is the best!
    • Tomato passata - Or strained tomatoes. This forms the tomato base of the curry.

    How to make the BEST chicken and aubergine curry

    Preheat the oven to 190 C / 175 C fan oven / 375 F.

    Dice the aubergine in bite sized pieces. Add them to a baking tray, and cover with 1 teaspoon oil and a pinch of salt. Stir to coat the aubergine evenly. Roast the aubergine in the oven until soft, about 15 minutes.

    Heat 1 teaspoon oil in a large pot. Finely dice garlic and onion, and add them to the pot. Saute until soft and translucent, about 3-5 minutes.

    Add diced chicken breast to the pot, and cook while stirring occasionally until the chicken pieces are mostly white on all sides. Then, add all the spices, and leave this to saute for 2 minutes while stirring.

    Add the tomato passata and roasted aubergine to the curry, give it a stir and leave it to cook on medium heat covered with a lid for about 10 minutes to allow all the flavours to develop. Make sure that the chicken has fully cooked through before removing it from the heat.

    Season chicken and aubergine curry with salt and pepper to taste, and add more chili powder if you prefer the curry to be spicy.

    Chicken and aubergine curry in a white bowl with lemon in the background.

    Adjust for spices

    This curry is not particularly spicy. If you wish to spice it up a bit, you can add a diced chili, or a teaspoon or two of dried chili powder.

    I recommend making curries rather mild, and then add spices to taste towards the end of the cooking time if you're in doubt. This way you can make sure that the result is exactly how you want it.

    Storing leftovers

    Leftover chicken and aubergine curry can be stored in an airtight container in the fridge for up to 4 days.

    It can also be frozen for up to 3 months. Simply thaw frozen curry in the fridge overnight, then reheat it in the microwave or on the stove top until piping hot before serving.

    Chicken and aubergine curry in a white bowl.

    Serving suggestions

    Chicken and aubergine curry is traditionally served with rice. You can serve it with plain Jasmine or Basmati rice. I love to serve it with lemon and garlic rice.

    You can also serve the dish with roasted vegetables or a salad on the side if you wish to include more veggies in the meal.

    Frequently asked questions

    What if I am missing one of the spices or herbs listed? - Curries usually include a variety of spices. If you are missing any of the spices listes, you can either simply omit that spice, replace it with something else, or even use a spice blend such as a curry powder.

    Can I omit the chicken? - Absolutely! You can make a vegetarian version of this curry by replacing the chicken with something else. I think tofu, chickpeas, mushrooms or roasted cauliflower would be excellent alternatives.

    More amazing currys and stews:

    Try any of these flavourful meals.

    • Chickpea and halloumi curry - a vegetarian curry with chickpeas and soft chunks of cheese.
    • Vegan Thai green curry - a Thai style green curry packed with vegetables.
    • Vegetable stew with dumplings - a tomato based vegetable stew with root vegetables and hearty dumplings.
    • African chicken and peanut stew - this creamy peanut stew with chicken and potatoes is perfect comfort food!

    Recipe

    indian curry with eggplant and chicken.

    Chicken and aubergine curry

    Flavourful and warming chicken and aubergine curry is a healthy and easy dinner. Make it exactly as mild or as spicy as you want, and enjoy!
    5 from 5 votes
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 40 mins
    Course Dinner, Main Course
    Cuisine Indian
    Servings 2
    Calories 267 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 medium aubergine
    • 2 teaspoon olive oil (or vegetable oil)
    • 1 onion
    • 2 garlic cloves
    • 2 chicken breast fillets
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon paprika
    • 1 teaspoon garam masala
    • ½ tsp chili powder
    • 300 ml tomato passata
    • salt, pepper to taste

    Instructions
     

    • Preheat the oven to 190 C / 175 C fan oven / 375 F.
    • Dice the aubergine in bite sized pieces. Add it to a baking tray, and cover with 1 teaspoon oil. Sprinkle some salt, and stir to coat the aubergine pieces evenly.
    • Roasted the aubergine in the oven until soft, about 15 minutes.
    • Heat 1 teaspoon oil in a large pot. Finely dice garlic and onion, and add them to the pot. Saute until soft and translucent, about 3-5 minutes.
    • Add diced chicken breast to the pot, and cook while stirring occasionally until the chicken pieces are mostly white on all sides. Then, add all the spices, and leave this to saute for 2 minutes while stirring.
    • Add the tomato passata and roasted aubergine to the curry. Stir to combine, then leave it to cook on medium heat for about 10 minutes, or until the chicken has cooked through.
    • Season with salt and pepper to taste, and add more chili powder if you want the curry to be spicy.

    Notes

    What if I am missing one of the spices or herbs listed? – Curries usually include a variety of spices. If you are missing any of the spices listes, you can either simply omit that spice, replace it with something else, or even use a spice blend such as a curry powder.
    Can I omit the chicken? – Absolutely! You can make a vegetarian version of this curry by replacing the chicken with something else. I think tofu, chickpeas, mushrooms or roasted cauliflower would be excellent alternatives.

    Storing leftovers

    Leftover chicken and aubergine curry can be stored in an airtight container in the fridge for up to 4 days.
    It can also be frozen for up to 3 months. Simply thaw frozen curry in the fridge overnight, then reheat it in the microwave or on the stove top until piping hot before serving.
     

    Nutrition

    Calories: 267kcalCarbohydrates: 22gProtein: 28gFat: 9gSaturated Fat: 1gCholesterol: 72mgSodium: 152mgPotassium: 1068mgFiber: 9gSugar: 11gVitamin A: 364IUVitamin C: 15mgCalcium: 54mgIron: 2mg
    Keyword aubergine, chicken curry, dairy free, egg free, gluten free, nut free
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Reader Interactions

    Comments

    1. mohan kumar

      February 14, 2020 at 8:30 am

      This look so fresh and delicious.thank you for sharing.

      Reply
      • Tonje

        February 14, 2020 at 11:26 am

        Thank you for your comment! It's really delicious, let me know if you try it 🙂

        Reply
    2. Andrea Metlika

      February 24, 2020 at 6:25 pm

      5 stars
      I am an eggplant fan so very happy to find this curry recipe with it and chicken. Yum!

      Reply
      • Tonje

        February 24, 2020 at 7:08 pm

        Glad you like it, Andrea!

        Reply
    3. Julie Gordon

      February 24, 2020 at 6:30 pm

      This sounds perfect for our upcoming snow storm as comfort food is needed. Flavorful dish too.

      Reply
      • Tonje

        February 24, 2020 at 7:08 pm

        Oh, be careful in the storm! 🙂

        Reply
    4. Alison

      February 24, 2020 at 6:34 pm

      5 stars
      This is so delicious! I subbed tofu for the chicken to make it vegan and it turned out fantastic!

      Reply
      • Tonje

        February 24, 2020 at 7:09 pm

        I'm glad to hear it works well with tofu too!

        Reply
    5. Eric Jones

      February 24, 2020 at 6:35 pm

      5 stars
      Such a flavorful dish and I love that you can omit the chicken if you wanted! Can't go wrong with anything curry!

      Reply
      • Tonje

        February 24, 2020 at 7:09 pm

        I agree, curries are hard to beat!

        Reply
    6. Pam Greer

      February 24, 2020 at 6:52 pm

      5 stars
      This curry is so flavorful. We like to kick the heat up just a little bit, it is sooo good!

      Reply
      • Tonje

        February 24, 2020 at 7:10 pm

        Thanks, Pam, I'm glad to hear you're enjoying it. We like to spice it up too 🙂

        Reply
    7. Tim B

      May 25, 2020 at 10:26 am

      A really straightforward and delicious recipe that I will definitely be making again. Fresh coriander chopped and scattered over the top gave the perfect finishing touch. Thank you!

      Reply
      • Tonje

        May 25, 2020 at 12:46 pm

        I'm happy you enjoyed it, Tim! Thank you for your feedback 🙂

        Reply
    8. Tom

      January 05, 2022 at 12:33 am

      Looking at this I thought, the few ingredients and small amounts of spices can’t be right. Especially passata instead of any sort of stock or something like that. But made it twice now and wife and son both love it. Second time round I didn’t reduce it as much and sautéed the chicken a little longer. And I cut the skin off the eggplant and it was much better than the first. You can get away with less onion in my opinion. The curry always seems to have too much onion at the end. Nevertheless, it’s going in our family recipe book!

      Reply
      • Tonje

        January 07, 2022 at 10:06 am

        Removing the skin from the eggplant is a great idea, I'll make sure to try that! I'm glad you've found a way to adapt the recipe to suit your family's preferences, thank you for your lovely comment.

        Reply

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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