Evergreen Recipes, Main Dishes, recipes, with Meat & Chicken

Indian Chicken Curry with eggplant

Do you also like to eat Indian food? I just love all these spices, the heat and the wonderful aromas of Indian food! The cuisine is so exciting and always a great change to the usual diet.

My favorite restaurant has a dish on his menu called Murgh Bartha. This is a chicken curry – slightly spicy – with eggplant. And since I love everything that has eggplant in it, I fell in love with this curry. And of course, I wanted to make my own version right away.

That’s why today, I want to introduce you to one of my newest and already one of favorite recipes: an Indian chicken curry with eggplant. If you like Indian food, you should definitely try this one, because this creamy sauce with all its spices is so amazing.

Vegetarians and vegans can also exchange the chicken and yogurt for tofu and soy yogurt to make this dish suitable for them. 🙂

I hope you give this recipe a try and you will like it as much as I do! As always I am looking forward to your feedback and comments.

Indisches Curry mit Aubergine

Indian Chicken Curry with eggplant

creamy tomato and eggplant sauce with lots of spices and some tender chicken pieces – served with basmati rice and a dash of yoghurt.
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Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Servings 3 servings


  • 400 grams chicken breast fillet
  • 3 cloves of garlic
  • 1 medium sized piece of ginger
  • 1 large eggplant
  • 1 large onion
  • 1 tin of peeled tomatoes
  • 200 grams organic yoghurt (approx. 3,8% fat)
  • 240 grams Basmati rice
  • Cumin, ground coriander, Tandori Masala seasoning, turmeric, cayenne pepper, salt
  • fresh coriander or parsley


  • Free the chicken from tendons and cut into bite-sized pieces. Peel a clove of garlic and a piece of ginger, which is about the size of your thumb, and cut into fine cubes. Mix the garlic and ginger with 60g of yoghurt and then mix it with 1 tsp. each of cumin, ground coriander, Tandori Masala spice, turmeric and some cayenne pepper (alternatively paprika powder). Add the chicken to the marinade, stir well and place in the refrigerator in a covered container.
  • Heat up a pot. Wash and chop the eggplant. Peel the onion and the rest of the garlic and also chop finely. Remove the skin from a second piece of ginger, which is about the size of your thumb, and dice it finely. Put everything into the pot and let it fry briefly while stirring. Season with one teaspoon each of cumin, ground coriander, Tandori Masala spice, turmeric and a little salt. If you like it a bit more spicy, you can add some cayenne pepper now – otherwise just add it later.
  • Add the peeled tomatoes and fill the tin by half with some water, toss a little and also pour into the pot. Let it simmer at low heat with closed lid for about one hour.
  • After about one hour, remove the pot from the heat and puree the sauce a slightly with a blender – this way it will be wonderfully creamy and even more aromatic!
  • Cook the basmati rice according to the instructions on the packet, while heating a pan and frying the chicken there. Add the chicken to the curry as soon as it is cooked through.
  • Serve the curry with the Basmati rice, a dash of the organic yogurt and some fresh coriander (or parsley).


PS: I always put the ginger skin in the pot where I cook my rice.I learned this trick from Jamie Oliver and it gives the rice such a delicious aroma – simply divine!
Nutritional informations for one serving:
  • Calories: 530 kcal
  • fat: 6,2 g
  • carbohydrates: 74 g
  • protein: 43.4 g
Tried this recipe?Let us know how it was!

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