Chicken & Aubergine Curry

This recipe works in combination with: Beef & Aubergine Pasta, Chicken in Tomato Sauce with New Potatoes, Simple Cottage Pie. This recipe features in these meal plans: Hearty Appetite.

A generous curry with chicken, aubergine and spices served over rice.


  • 1/4 large onion (approx 210g each), finely chopped
  • 1 large tomato (approx 115g), chopped
  • 1 value skinless chicken breast fillet, cut into 2cm pieces
  • 1/2 medium aubergine, cut into 1cm cubes
  • 75g of value long grain rice
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • 1 tsp medium curry powder
  • 1 tsp fresh ginger, grated
  • 100ml vegetable stock, prepared according to the packet instructions
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £2.12
  • Store cupboard: Basic
  • Calories per serving: 708
  • 5-a-day per serving: 3.3
  • Print Recipe
Chicken & Aubergine Curry photo

1070 cooks think so


  1. Heat the oil in a saucepan and fry the aubergine and chicken for 3-4 minutes over a high heat, or until browned. Add the onion, garlic and ginger and fry for 2-3 minutes, or until the onion is soft. Stir in the curry powder and fry for 1 minute. Add the tomato and stock then cover and simmer for 15 minutes, or until the sauce develops a thicker consistency.
  2. Meanwhile, cook the rice according to the packet instructions.
  3. To serve, season the curry to taste and spoon onto a bed of rice.

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