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+ servings
indian curry with eggplant and chicken.
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5 from 4 votes

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!
Prep Time5 mins
Cook Time40 mins
Course: Dinner, Main Course
Cuisine: Indian
Keyword: aubergine, chicken curry, dairy free, egg free, gluten free, nut free
Servings: 2
Calories: 267kcal
Author: Tonje
Cost: Cheap

Ingredients

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: 267kcal | Carbohydrates: 22g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 152mg | Potassium: 1068mg | Fiber: 9g | Sugar: 11g | Vitamin A: 364IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg