Description
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!
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken breast, cut into cubes
- Salt and pepper
- 2 pounds eggplant (about 1 large or 2 medium), diced into 1/2-inch cubes
- 1 cup yellow onion, diced
- 1 1/2 cups spicy curry sauce
- Handful of mixed greens, for serving
- Greek yogurt, for serving
- Lemon wedges, for serving
- 3 cups cooked jasmine rice, for serving
Instructions
- Preheat the oven to 375°F. Season the chicken cubes generously with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken to the pan in a single layer and sear until browned on all sides, about 5 to 6 minutes.
- Add the diced eggplant and onion directly to the pan with the chicken. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and lightly brown, about 8 to 10 minutes.
- Pour the curry sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for 3 to 5 minutes until the sauce heats through and starts to bubble.
- Transfer the pan to the oven uncovered and bake for 30 minutes, or until the chicken is fully cooked through (with an internal temperature of 165°F) and the eggplant is tender.
- Remove from the oven and let rest for a few minutes. Serve over jasmine rice, topped with a dollop of Greek yogurt, a squeeze of lemon, and a handful of mixed greens.
- Prep Time: 15
- Cook Time: 45
- Category: Entree
