Jump to Recipe·Print Recipe·Leave a Review

This Chicken Eggplant Curry comes together with seared chicken, softened eggplant and onion, and a jar of store-bought curry sauce, all finished off in the oven until everything is tender and saucy. It’s a budget-friendly weeknight dinner that trades a long ingredient list and homemade sauce for something just as flavorful with a lot less effort. Weeknights just got a whole lot easier!

A serving plate of chicken eggplant curry served with a dollop of Greek yogurt on the side, lemon wedges, handful of mixed greens, and jasmine rice

This Chicken Eggplant Curry has become one of our go-to weeknight dinners, and honestly, it’s a little embarrassing how good it is for how little effort it takes. There’s something about coming home to a dinner that mostly cooks itself in the oven while you get everything else in the kitchen sorted. The eggplant turns soft and almost melts into the sauce, the chicken stays tender, and the whole house is filled with the delicious scent of curry by the time it’s done. It’s become one of those recipes we reach for on nights when we want something that feels like a real meal but don’t have the energy for a real production.

The secret is leaning on store-bought curry sauce instead of building one from scratch. There’s no toasting spices, no simmering a sauce for an hour, and no extra pots to wash. You just sear the chicken, soften the vegetables, pour the sauce over everything, and let the oven do the rest. It cuts the active cooking time down significantly and still tastes like something you spent way more effort on. If you’ve got a jar of good curry sauce that’s been sitting in the pantry, you’re most of the way to dinner already!

Why we love this chicken eggplant curry

Ready in 60 minutes — Most of that time is hands-off in the oven, so it’s an easy dinner to fit around everything else going on in the kitchen.
Budget-friendly — Chicken breast, eggplant, and onion are all affordable staples that stretch into a full dinner.
Uses store-bought curry sauce — No simmering spices or building a sauce from scratch; just pour and go. It’s that easy! (If you’re stuck on what kind of curry sauce to use for this recipe, we recommend a few below.)
One pan meal — Everything cooks in the same skillet from stovetop to oven, so there’s less to clean up afterward.
Naturally saucy and satisfying — The eggplant soaks up the curry sauce as it bakes in the oven, so every bite is tender and full of flavor.

Ingredients needed

A photo of ingredients used to make chicken eggplant curry: chicken breasts, eggplant, yellow onion, Greek yogurt, and spicy curry sauce

Extra-virgin olive oil: This is what we use to get a good sear on the chicken and soften the vegetables before everything goes in the oven.
1 pound chicken breast: Cutting the chicken into cubes means it’ll cook quickly and evenly, and it stays tender through the baking step since it’s cooking in all that curry sauce.
Salt and pepper: A simple seasoning for the chicken before searing. Don’t skip!
Eggplant: The real star of the show. The eggplant soaks up the curry sauce as it bakes and turns soft and almost creamy. Make sure to cut it in even cubes so it cooks at the same rate as the chicken.
Yellow onion: Adds a savory base note and a little sweetness once it softens in the pan. It’s cooked alongside the eggplant so both vegetables pick up flavor from the same fond left behind by the chicken.
Spicy curry sauce: This is what ties the whole dish together, and using a store-bought version is what makes this recipe so quick. We like using a sauce with real heat and depth, since it’s carrying most of the flavor in this dish (more on our go-to brand below).
Mixed greens: A handful of greens on top adds a fresh, slightly peppery contrast to the rich curry, and it’s an easy way to work some extra veggies into the meal.
Greek yogurt: A dollop of yogurt cools down the spice and adds a creamy tang that balances the dish. It’s one of our favorite finishing touches.
Lemon wedges: A squeeze of fresh lemon right before eating brightens up the whole plate and keeps the richness of the curry sauce in check.
Cooked jasmine rice: Rice is what makes this a full meal, soaking up all that extra curry sauce.

What curry sauce should I use?

Our go-to curry sauce is Maya Kaimal Madras Curry Sauce, which is spicy in a way that still holds up once baked, and we also love the clean, simple ingredient list. It comes in 12.5-oz jars, close to the amount that this recipe calls for, and we’ve had good luck finding it at Whole Foods, Target, and online retailers. A jarred vindaloo or spicy tikka masala is also a good substitute. Just be sure to check the label for “spicy” or “hot,” since heat levels vary a lot by brand.

How to make chicken eggplant curry

1. Cook the chicken

Cut the chicken into cubes and season with salt and pepper. Then add to a large oven-safe skillet over medium-high heat with olive oil, and cook until browned on all sides, about 5-6 minutes.

Chicken breasts seasoned with salt and pepper sizzling on a skillet with olive oil

2. Add the veggies and curry

Add the diced eggplant and onion directly to the skillet with the chicken and cook for a few minutes, until the veggies begin to soften and lightly brown. Pour the curry sauce over the veggies and chicken, and stir to make sure everything is coated. Let the sauce cook for about 3-5 minutes until the sauce heats through and starts to bubble.

Chicken breast, eggplant, and diced onion being sautéed in a skillet

Chicken breast, eggplant, onion, and curry sauce simmering together in a skillet

3. Bake in the oven

Move the skillet uncovered to the oven and bake at 375°F for 30 minutes, until the chicken is fully cooked through and the eggplant is tender. Remove from the oven and let it rest for a few minutes.

4. Serve and enjoy!

Serve chicken eggplant curry over jasmine rice, topped with a dollop of Greek yogurt, a few lemon wedges for squeezing, and a handful of mixed greens on the side.

What to serve with chicken eggplant curry

Warm naan or flatbread — A warm, pillowy piece of naan is perfect for scooping up extra sauce alongside the rice, or for mopping up whatever’s left in the bowl once the rice is gone.
A simple cucumber avocado salad — Toss some cucumber and avocado with sliced red onion, olive oil, lemon juice, salt, and fresh herbs for a cool, crunchy side that balances out the heat and richness of the curry.
Extra lemon wedges and yogurt on the side — Setting out a little extra of each lets everyone adjust the tang and creaminess to their own taste, which is especially nice if you’re serving a crowd with different spice tolerances.
Iced mint tea or hibiscus tea — A cold, refreshing drink helps balance the heat of the curry if it gets too overpowering.

Recipe variations for chicken eggplant curry

This recipe is easy to make your own depending on what you’re in the mood for or what you’ve got on hand. Here are a few of our favorite ways to switch it up:

Make it less spicy: Swap the spicy curry sauce for a mild or medium version if you’re serving more spice-sensitive guests.
Vegetarian swap: Skip the chicken and add chickpeas or extra eggplant and bell peppers for a hearty meatless version.
Add different vegetables: Bell peppers, zucchini, or cauliflower all work well in place of or alongside the eggplant.
Make it a coconut curry: Stir in a splash of coconut milk along with the curry sauce for a creamier, slightly sweeter finish.
Extra veggies on top: Add a handful of chopped cilantro or sliced scallions before serving for extra freshness and crunch.

A serving plate of chicken eggplant curry served with a dollop of Greek yogurt on the side, lemon wedges, and jasmine rice

Chicken eggplant curry storage tips

Storage: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Freezer: The chicken eggplant curry can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of water to loosen the sauce if needed.