Prepare time: 20 min
Cook:  30 min
Ready in:  50 min
Serves: 3 – 4 people

Bored from plain on curry chicken? This dish brings the goodness of eggplants and the flavors of chicken together, simple and easy to make dish with no special ingredients i am sure once you try this dish it will be a part of your regular menu. Enjoy Eggplant Chicken Curry with either breads(roti,naan) or you can even enjoy this with rice.


  • 1/2 kg/1lbs chicken(with bone)
  • 1 cup tomato chopped
  • 1.5 cup onions chopped
  • 2 chopped green chilly(optional)
  • 1 tsp chopped/paste ginger
  • 1 tsp chopped/paste garlic
  • 1.5 cup peeled and sliced eggplant
  • 2-3 tsp cooking oil
  • 1 tsp Turmeric powder
  • 1 tsp red chili powder(can change according to taste)
  • Salt (according to taste)
  • 1 tsp coriander powder


1In a pressure cooker or pan with a lid, add 2-3 tsp cooking oil, when the oil is hot add chopped onions to this. Fry the onions till they are soft and start turning golden.

2Once onions look soft add 1 tsp of green chilly, 1 tsp of ginger and 1 tsp of garlic paste to the pan and keep cooking till the raw smell of ginger and garlic is gone.

3Add 1 cup chopped tomatoes to the pan and keep cooking, once tomatoes are soft add 1 tsp turmeric, 1 tsp red chilly, 1 tsp coriander powder and salt to the pan. After this add sliced and peeled eggplant to this mixture and keep cooking.

4It’s important you peel the egg plant as the skin of eggplant is bit bitter and may spoil the taste of curry, once the eggplant is soft its time to add chicken. You may need to add splash of water while cooking eggplant the tomato onion mix may                    get a bit dry from all this cooking and start to stick to sides. Be careful not to                    add too much water though


Once eggplant is soft add washed chicken to pan and keep stirring till chicken is evenly coated by the thick eggplant sauce. Now cover the pan with lid and cook till chicken is ready, usually this would take 2 whistles on a pressure cooker and                  would take 20 minutes in a pan. If you are using a pan with a lid make sure the                  lid stays on as the water released by the chicken while cooking will form the base                of our gravy and add flavor to the whole dish. We can’t let that moisture escape                  as it will make the dish too dry



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