Chicken, Eggplant, and Tomato Curry

Name: Chicken, Eggplant, and Tomato Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 946 milliliters hot cooked rice; 1 teaspoon crushed red pepper; 1 Tbsp curry powder; 454 grams cups coarsely chopped eggplant (about; 1 garlic clove, minced; 355 milliliters (1/4-inch-thick) slices green bell pepper; 3 teaspoons olive oil, divided; 394 milliliters thinly sliced onion; 1 teaspoon paprika; 1 teaspoon salt; 113 grams skinless, boneless chicken breast halves; 177 milliliters tomato juice

Chicken, Eggplant, and Tomato Curry requires around 45 minutes from start to finish. One portion of this dish contains about 7g of protein, 2g of fat, and a total of 173 calories. This gluten free and dairy free recipe serves 8. This recipe is typical of Indian cuisine. If you have olive oil, garlic clove, bell pepper, and a few other ingredients on hand, you can make it.

Instructions

Combine curry powder, salt, and paprika in a shallow dish. Dredge chicken breast in the curry mixture.

Ingredients you will need

Chicken Breast

Curry Powder

Paprika

Salt

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add half of chicken; cook 5 minutes on each side or until browned.

Ingredients you will need

Whole Chicken

Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Add eggplant, onion, and bell pepper to pan; cook 3 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to pan.

Ingredients you will need

Bell Pepper

Vegetable

Eggplant

Whole Chicken

Onion

Equipment you will use

Frying Pan

Add tomato juice, red pepper, and garlic; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done.

Ingredients you will need

Tomato Juice

Red Pepper

Whole Chicken

Garlic

Serve with rice.

Ingredients you will need

Rice

Equipment

Frying Pan

Ingredients

Servings:

946milliliters

hot cooked rice 1teaspoon

crushed red pepper 1Tbsp

curry powder 454grams

cups coarsely chopped eggplant (about 1

garlic clove, minced 355milliliters

(1/4-inch-thick) slices green bell pepper 3teaspoons

olive oil, divided 394milliliters

thinly sliced onion 1teaspoon

paprika 1teaspoon

salt 113grams

skinless, boneless chicken breast halves 177milliliters

tomato juice

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Weingut OTT Der Ott Gruner Veltliner with a 4.5 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.