Indian Curry with Potatoes Chicken and Eggplant
Delight your taste buds with this vibrant Indian Curry with Potatoes, Chicken, and Eggplant, a comforting one-pot meal bursting with bold flavors and hearty textures. Juicy, tender chicken thighs are simmered with creamy eggplant and golden potatoes in a rich, spiced tomato-based sauce infused with cumin, turmeric, and garam masala. Fresh aromatics like garlic and ginger add depth, while a final garnish of chopped cilantro brightens every bite. This wholesome, easy-to-make curry pairs beautifully with steamed basmati rice or fluffy naan bread, making it perfect for a satisfying weeknight dinner or an impressive weekend feast. Packed with authentic spices and wholesome ingredients, this dish is sure to become a favorite in your curry repertoire.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 medium Eggplant
- 2 medium Potatoes
- 1 large Onion
- 2 medium Tomatoes
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Wash the chicken thighs and cut them into bite-sized pieces. Set aside.
Peel the potatoes, wash them, and cut them into 1-inch cubes. Set aside.
Wash the eggplant and dice it into 1-inch cubes. Sprinkle with a pinch of salt and set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5-6 minutes.
Stir in the chopped garlic and ginger. Cook for another 1-2 minutes.
Add the turmeric powder, coriander powder, and red chili powder. Stir well for 30 seconds to toast the spices.
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
Add the chicken pieces to the pot and cook until they are lightly browned, about 5 minutes.
Add the diced potatoes and eggplant to the pot. Stir to combine with the chicken and spice mixture.
Pour in the water and sprinkle in the salt. Bring the curry to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through, and the potatoes and eggplant are tender.
Stir in the garam masala and adjust the seasoning with more salt if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 38.5 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5673 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
