Chicken and Eggplant Curry

Name: Chicken and Eggplant Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 tsp olive oil1 onion, chopped2 crushed garlic cloves1-2 fresh chilies, seeded and chopped (serrano or pasilla) 1 tsp ground cumin1 tsp ground coriander1/2 tsp turmeric1 small eggplant (8 oz), cubed12 oz skinless boneless chicken, cut into cubes2 carrots about 6 oz. peeled and chopped1 small red bell pepper, seeded and chopped2 cups chicken stock1 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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving