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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.9
  • Total Fat: 7.4 g
  • Cholesterol: 136.9 mg
  • Sodium: 776.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 7.6 g
  • Protein: 60.0 g

View full nutritional breakdown of CURRIED CHICKEN RATATOUILLE WITH OKRA calories by ingredient
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Number of Servings: 4


    1 tablespoon oil, canola
    4 medium chicken breast halves, skinned, bone removed
    2 cups zucchini, diced
    2 cups eggplant, cubrd
    1 medium onion, diced
    2 stalks celery, diced
    1 cup green bell pepper, diced
    2 cups mushroom, sliced
    2 cups tomatoes, whole, canned
    2 cloves garlic, minced
    1 package okra (250g) sliced
    1 teaspoon basil, dried
    1 teaspoon parsley, dried
    1 tablespoon curry powder
    1 teaspoon cayenne pepper
    1 teaspoon salt


Heat oil in a large nonstick skillet or dutch oven. Add chicken and saute for about 3 minutes, or until lightly browned.

Add the zucchini, eggplant, onion, celery, green pepper and mushrooms. Cook for about 15 minutes, stirring occasionally.

Add tomatoes, garlic, okra, basil, parsley, cayenne pepper, curry powder and salt; stir and continue cooking for about 30 minutes or until chicken is cooked through and the okra is tender. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TESSYOM.

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Member Ratings For This Recipe

  • Incredible!
    Great!! Very flavorful and filling .... I diced my chicken up and cooked everything all together, then served over whole grain pasta ... YUMMY!! - 9/4/11

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  • Incredible!
    Excellent. Very flavorful and the number of veggies makes it nice and filling. - 4/27/11

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  • Incredible!
    Everyone who ate this LOVED it. I had eaten ratatouille before and didn't care too much for it. I had an abundance of eggplant from the garden and was looking for a recipe and found this one. I did not add the curry as the cayenne was enough. Will make this again & again. Delish!!! - 8/15/10

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