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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Wash the chicken thighs and cut them into bite-sized pieces. Set aside.

Step 2

Peel the potatoes, wash them, and cut them into 1-inch cubes. Set aside.

Step 3

Wash the eggplant and dice it into 1-inch cubes. Sprinkle with a pinch of salt and set aside.

Step 4

Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.

Step 5

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 6

Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.

Step 7

Add the chopped onions and sauté until golden brown, about 5-6 minutes.

Step 8

Stir in the chopped garlic and ginger. Cook for another 1-2 minutes.

Step 9

Add the turmeric powder, coriander powder, and red chili powder. Stir well for 30 seconds to toast the spices.

Step 10

Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.

Step 11

Add the chicken pieces to the pot and cook until they are lightly browned, about 5 minutes.

Step 12

Add the diced potatoes and eggplant to the pot. Stir to combine with the chicken and spice mixture.

Step 13

Pour in the water and sprinkle in the salt. Bring the curry to a boil.

Step 14

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.

Step 15

Stir in the garam masala and adjust the seasoning with more salt if needed.

Step 16

Garnish with freshly chopped cilantro before serving.

Step 17

Serve hot with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	(2368.3g)

Amount per serving	% Daily Value*
Calories	2082.0

Total Fat 98.9g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 25.8g
Cholesterol 545mg	0%
Sodium 3439.1mg	0%
Total Carbohydrate 156.2g	0%
Dietary Fiber 33.5g	0%
Total Sugars 38.5g
Protein 152.2g	0%

Vitamin D 0IU	0%
Calcium 348.9mg	0%
Iron 17.3mg	0%
Potassium 5673.0mg	0%

*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.

Source of Calories

Fat: 41.9%

Protein: 28.7%

Carbs: 29.4%