Chicken, Eggplant, and Tomato Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I like to serve this with chicken, eggplant and tomato curry dish with rice, and sometimes I sprinkle some extra crushed red pepper over the top to give it a little heat. It's a delicious, hearty, and satisfying meal. I enjoy how easy it is to prepare. CL Reader Ingredients:
1 tablespoon curry powder |
1 teaspoon salt |
1 teaspoon paprika |
8 (4-ounce) skinless, boneless chicken breast halves |
3 teaspoons olive oil, divided |
5 cups coarsely chopped eggplant (about 1 pound) |
1 2/3 cups thinly sliced onion |
1 1/2 cups (1/4-inch-thick) slices green bell pepper |
3/4 cup tomato juice |
1 teaspoon crushed red pepper |
1 garlic clove, minced |
4 cups hot cooked rice |
Directions:
1. Combine curry powder, salt, and paprika in a shallow dish. Dredge chicken breast in the curry mixture.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half of chicken; cook 5 minutes on each side or until browned. Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
3. Add eggplant, onion, and bell pepper to pan; cook 3 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to pan. Add tomato juice, red pepper, and garlic; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Serve with rice.
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