Cumin Chicken And Sautéed Eggplant Curry

Cumin Chicken And Sautéed Eggplant Curry


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Relax while your crockpot cooks some kickin' curry! This dish boasts bold flavors and tender garlic-sautéed eggplant slices.

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Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 2 boneless chicken breasts, cubed
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1 large eggplant, sliced
  • 2-3 potatoes, peeled and cubed
  • 1 onion, chopped
  • Salt and pepper to taste
  • 1 ½ T. ground cumin
  • 1 tsp. ground ginger
  • 1 red bell pepper, thinly sliced
  • 1 can crushed tomatoes in juice
  • 2 tsp. lime juice

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Place chicken into your crockpot. In a large skillet, heat oil and sauté garlic and eggplant until eggplant is golden brown. Transfer garlic and eggplant to crockpot. Add in red bell pepper, potatoes, and onion. In a bowl, combine crushed tomatoes in juice, lime juice, cumin, ginger, salt, and pepper. Pour over chicken and veggies. Cook on high for 4 hours until potatoes are tender.

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