Name: Chicken Curry with Bell Pepper and Eggplant
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 medium eggplant, cut into 1-inch cubes; 1 large red bell pepper, cut into strips; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp curry powder (mild or hot, as preferred); 1 tsp ground cumin; 1/2 tsp turmeric; 1/2 tsp chili flakes (optional); 1 (14 oz) can diced tomatoes; 1 cup coconut milk; 2 tbsp vegetable oil; Salt and pepper, to taste; Fresh cilantro, for garnish; Steamed rice, to serve

Chicken Curry with Bell Pepper and Eggplant

GingerCherry5442

This vibrant chicken curry brings together the sweetness of bell pepper and the silky texture of eggplant for a colorful, flavor-packed dinner. The eggplant soaks up the aromatic curry sauce, while the bell pepper adds a pop of color and a subtle crunch. This recipe is perfect for using up summer vegetables and makes for an impressive, Instagram-worthy meal. Serve it over fluffy rice and finish with a sprinkle of fresh cilantro for a dish that’s as comforting as it is eye-catching.

Ingredients

Instructions

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the onion and sauté until soft and translucent, about 3 minutes.
Stir in the garlic and ginger and cook until fragrant, about 1 minute.
Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes.
Sprinkle in the curry powder, cumin, turmeric, and chili flakes (if using). Stir to coat the chicken and aromatics in the spices.
Add the eggplant and bell pepper, and season with salt and pepper. Sauté for 3-4 minutes until the vegetables start to soften.
Pour in the diced tomatoes and coconut milk. Stir to combine and bring to a simmer.
Reduce heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasoning as needed.
Serve the curry hot, garnished with fresh cilantro, alongside steamed rice.