SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Chicken and Eggplant Curry calories by ingredient
Report Inappropriate Recipe

Chicken and Eggplant Curry

Submitted by: WHATAGRL42

Introduction

from the cookbook, "just 100 calories". Makes more like a soup than a curry, but modified to add more protein (chicken). from the cookbook, "just 100 calories". Makes more like a soup than a curry, but modified to add more protein (chicken).
Number of Servings: 4

Ingredients

    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

Directions

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: 4

Recipe submitted by SparkPeople user WHATAGRL42.






Great Stories from around the Web


Rate This Recipe