Chicken, Eggplant, and Tomato Curry

By RozM

Ingredients

• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 8 (4-ounce) skinless, boneless chicken breast halves
• 3 teaspoons olive oil, divided
• 5 cups coarsely chopped eggplant (about 1 pound)
• 1 2/3 cups thinly sliced onion
• 1 1/2 cups (1/4-inch-thick) slices green bell pepper
• 3/4 cup tomato juice
• 1 teaspoon crushed red pepper
• 1 garlic clove, minced
• 4 cups hot cooked rice

Preparation

Step 1

Combine curry powder, salt, and paprika in a shallow dish. Dredge chicken breast in the curry mixture.

Heat 1 1/2 teaspoons 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 teaspoons oil and chicken.

Add eggplant, onion, and bell pepper to pan; cook 3 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to pan. Add tomato juice, red pepper, and garlic; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Serve with rice.