A delicious Chicken and Eggplant Curry - packed with flavour.
Do you struggle with adding s veggies to your meals? If so you need to make this curry. It comes packed with plenty of veggies and tastes amazing. Seriously it's one of my favourite curries.
Eggplant (or Aubergine) has a magical way of bulking out a dish, it needs to be cooked correctly and for long enough otherwise it can taste a bit tough, but get it right and it is lovely.
It's actually one of my favourite vegetables and I have a few recipes on here such as this Aubergine Lasagne, Moussaka or these amazing Moussaka Meatballs.
This Chicken and Eggplant Curry of course is not suitable for vegetarians, so if you would like to try a meat free version of a curry with eggplant (aubergine) - try this Eggplant, Sweet Potato and Lentil Curry which is also delicious. That curry has the addition of some coconut milk which makes it super creamy.
If you are on a lower carb day this is perfect served with either this Roasted Cauliflower Rice or this Cauliflower and Zucchini Rice.
Not reducing carbs? It is perfect with some basmati rice and a mint yoghurt. I make my mint yoghurt by mixing some fat free plain yoghurt with a little lemon juice, some sweetener of choice, fresh mint, and a pinch of turmeric for colour.
This delicious Chicken and Eggplant Curry can also be cooked in a Instant Pot (a multi function Pressure Cooker and one of my most used kitchen items). This is one of the best things I have ever bought and I use it almost daily in one way or another.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet). Hey I even cook my boiled eggs in this, you should see how effortlessly they peel.
Check out my other: Instant Pot Recipes
Click here to read more about the instant pot on Amazon
If you really want you can make this by using a spray oil. But honestly, curries need a little bit of oil to cook the spices, it really improves the flavour and a little bit of oil use isn't too high once divided into portions.
and if you love this Chicken and Eggplant Curry - check out these:
- Bombay Lamb Curry
- 4 Ingredient Quick Lentil Curry
- Coconut Chicken and Sweet Potato Curry
- Beef and Potato Curry
- Chicken, Sweet Potato and Lentil Curry
- Lamb and Vegetable Curry
- Lentil Curry
- Keema Curry
- Fruity Chicken Curry
- Roasted Butternut Squash and Lentil Curry
- Chicken and Cauliflower Curry
or check out my FULL RECIPE INDEX for over 500+ delicious Slimming recipes
Try this Chicken and Eggplant Curry for dinner tonight!!
Recipe Card
Chicken and Eggplant Curry
This recipe is gluten free, dairy free, paleo, Slimming and Weight Watchers friendly
WW Smart Points - 3
Paleo - serve with cauliflower rice
Ingredients
- 8 boneless/skinless chicken thighs (approx 500g/17.5oz), roughly sliced into smaller pieces
- 1 tablespoon of ghee (or other oil of choice)
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon freshly grated ginger
- approx 500g eggplant (aubergine), chopped
- 1 red chilli, finely sliced
- 2 tsps of cumin
- 2 tsps of coriander
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric
- ½ teaspoon of mustard seeds
- 2 cups (480ml) of fresh chopped tomatoes (skin removed)
- 2 tablespoon of tomato paste
- 1 cup (240ml) of stock
- freshly chopped coriander
Instructions
Stove Top
- Add the ghee to a large frying over a medium heat. Once melted add the mustard seeds.
- Once they start to pop, add the onions and fry till softened.
- Add the garlic and ginger and chicken thighs and fry until lightly browned.
- Add the chilli, cumin, coriander, garam masala, turmeric and tomato paste and stir to evenly coat.
- Add the eggplant, chopped tomatoes and stock.
- Bring to a boil, reduce heat, cover and simmer until eggplant is softened and sauce has reduced down and thickened (approx 40 mins)
Instant Pot
- Set instant pot to saute mode
- Once hot add ghee and mustard seeds.
- Once they start to pop, add the onions and fry till softened.
- Add the garlic and ginger and chicken thighs and fry until lightly browned.
- Add the chilli, cumin, coriander, garam masala, turmeric and tomato paste and stir to evenly coat.
- Add the eggplant, chopped tomatoes and stock.
- Add lid, close valve and set to manual high pressure for 10 mins.
- Once finished cook, turn off and Allow a natural pressure release for 10 minutes.
- Sprinkle with fresh chopped coriander and serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 231Total Fat 8.9gSaturated Fat 3.4gCholesterol 100.5mgSodium 334mgCarbohydrates 16.9gSugar 3gProtein 25.4g
Stacey says
I made this last night. Amazing and delicious! I would never normally buy eggplant becuase I don't like it that much but it really added a nice thickness to the curry. I also added some diced yellow zucchini too. 🙂
Kayla says
Ginger is mentioned in the instructions but not in the ingredients. I added a small piece of ginger and this worked well. Nice recipe.
Shevy (Slimming Eats) says
Thanks. I must of missed it when typing up. I have corrected it now.
Gina Kerr says
Hi - I love your recipes - I was just wondering if I could use a regular pressure cooker for this and other insta pot recipes you have - as I got a Tower 6 litre pressure cooker for Christmas.
Shevy (Slimming Eats) says
Hi Gina, yes you certainly can.
Jenna says
Hiya. Making this tonight - can I use Frylight instead of oil?
Shevy (Slimming Eats) says
Hi Jenna, yes you totally can 🙂
Moira says
Made this for the first time tonight. I really enjoyed it but OH said it was OK. I guess he doesn’t like aubergine(eggplant) much.
Verity says
Hi, I love this curry, it’s delicious. I’m going to make it for a friend who is doing veganuary - what could I replace the chicken with? Chickpeas? Thank you!
Siobhan (Slimming Eats) says
yes any type of pulse or bean would be great in this, you could also add some additional veggies of your choosing. Enjoy!
June says
Hi . Just saw this recipe and trying to make this on my Instant Pot . I love the Aubergine and Chicken Combo . Thanks for tge recipe .
Jen Mitchell says
This was excellent. I needed to use up some tomatoes and eggplant from my garden and was craving Indian curry and this fit the bill. Husband absolutely loved it as well. Perfect with some basmati rice. Thanks for the recipe