Saturday, January 1, 2011

Chicken, Eggplant, and Tomato Curry

Sometimes, when you make a dish for the first time, a little magic happens. That was certainly the case with this dish. I made this with my sister-in-law on a recent visit. When we put this dish on the table, we all agreed that it was one of the most interesting and complex dishes we had ever had. In our lives.

But, we had forgotten to take blogging pictures. So I re-made it recently. It's still delicious, but the magic element (probably that of team-cooking) was missing. Again, highly recommended.

Chicken, Eggplant, and Tomato Curry
Cooking Light

1 T curry powder
1 tsp salt
1 tsp paprika
8 4-oz chicken breasts, boneless, skinless (or, enough for each person to have 4 ounces of protein)
3 tsp olive oil, divided
5 c eggplant, coarsely chopped (about 1 lb)
1 2/3 c onions, thinly sliced
1 1/2 c green bell peppers, in 1/4" thick slices
3/4 c tomato juice (we used 1 can Rotel)
1/2 tsp cayenne pepper
1 clove garlic, minced
4 c rice, cooked

Combine curry powder, salt, and paprika in a shallow dish.

Dredge chicken breast in the mixture curry.

Heat 1 1/2 tsp 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 tsp oil and chicken.

Add eggplant, onion, and bell pepper to pan; cook 3 minutes.

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