Simple Almond Chicken, Chickpea and Eggplant Curry

Try this Simple Almond Chicken, Chickpea and Eggplant Curry recipe.

Simple Almond Chicken, Chickpea and Eggplant Curry
Simple Almond Chicken, Chickpea and Eggplant Curry
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Try this Simple Almond Chicken, Chickpea and Eggplant Curry recipe.

  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 4
contains white meat gluten free red meat free shellfish free contains dairy
main dish

Step-by-step

  • Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
  • Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  • Add a 2 tablespoons coconut oil to the skillet. Add the eggplant, saute 3-4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.
  • To the skillet add the curry powder, curry paste and chile de arbol or fresno pepper. Give everything another good toss. Cook 1 minute and then add the Almond Breeze. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil and cilantro.
  • Serve the curry over the rice.

Simple Almond Chicken, Chickpea, and Eggplant Curry: A Weeknight Delight

As a busy working mom, finding time to cook a healthy and delicious meal can feel like an impossible task. Between juggling work deadlines, school pick-ups, and endless errands, the thought of spending hours in the kitchen is often overwhelming. But I've learned that delicious doesn't have to mean complicated, and this Simple Almond Chicken, Chickpea, and Eggplant Curry is the perfect example. It's a recipe that’s quick, flavorful, and satisfying, even on the busiest of weeknights.

This curry is a testament to the power of simple ingredients working in harmony. The creamy almond milk base provides a luxurious texture, contrasting beautifully with the earthy eggplant and vibrant chickpeas. The subtle sweetness of the coconut oil and the fragrant spices create a flavor profile that’s both comforting and exotic. The chicken adds a welcome protein boost, but you can easily omit it for a delicious vegetarian adaptation. I often find myself doubling the recipe so there are leftovers for lunch the next day – a real time-saver!

What I love most about this recipe is its versatility. Feel free to experiment with different vegetables, depending on what's in season or what you have on hand. Zucchini, bell peppers, or even cauliflower would make excellent additions. The spice level is also easily adjustable; you can add more or less chile de arbol, depending on your preference. Sometimes, I'll even add a squeeze of lime juice at the end for an extra burst of freshness. It’s a recipe that grows with you, adapting to your tastes and your available ingredients.

One of the things I appreciate about this dish is how it brings together a variety of textures. The tender chicken, the soft eggplant, the firm chickpeas, and the fluffy rice create a delightful sensory experience. The subtle crunch of the fresh cilantro adds a nice contrast, while the creamy sauce coats everything beautifully. It's a meal that satisfies both my need for a quick weeknight dinner and my desire for something more interesting than the usual chicken and rice.

The beauty of this recipe lies in its simplicity. It doesn't require any special culinary skills or hard-to-find ingredients. Everything is readily available at your local grocery store. The entire cooking process, from start to finish, takes less than an hour, which is a significant win in my book. I often prepare this curry while catching up on my emails or helping the kids with their homework. Multitasking is key! It’s become a regular fixture in our dinner rotation because of its convenience and delicious flavor profile.

So, if you’re looking for a flavorful and easy curry that will impress your family without demanding hours in the kitchen, then give this recipe a try. It's a guaranteed winner that will add a touch of culinary adventure to your busy week. And trust me, the leftovers are just as delicious the next day!

Ingredients You’ll Need

This recipe requires common ingredients, easily accessible at any well-stocked grocery store. There’s nothing overly exotic here, which is a big part of what makes it so appealing for a busy weeknight meal. You'll need:

  • Boneless, skinless chicken breasts (or omit for a vegetarian version)
  • Eggplant
  • Button mushrooms
  • Cherry tomatoes
  • Chickpeas (canned, rinsed and drained)
  • Jasmine or basmati rice
  • Coconut milk
  • Almond milk
  • Olive oil
  • Coconut oil
  • Fresh ginger
  • Garlic
  • Curry powder
  • Thai red curry paste
  • Dried chile de arbol (optional, for heat)
  • Fresh basil
  • Fresh cilantro
  • Salt

The beauty of this recipe lies in its adaptability. Feel free to substitute ingredients based on your preferences and what you have available. Different vegetables can be added or swapped out with ease, ensuring that you can always make this curry your own.

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