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Chicken and eggplant curry

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Hearty and wholesome, this Chicken and eggplant curry makes for an easy weeknight dinner. Topped with fresh coriander and crunchy almonds, it’s sure to be a family favourite.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes


  • 2 tbs olive oil
  • 1 eggplant, cut into 2.5cm pieces
  • 500g Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
  • ⅓ cup (100g) korma curry paste
  • 300ml Bulla Cooking Cream
  • 250g cherry tomatoes
  • 150g sugar snap peas
  • 2 x 250g Coles Brown Rice & Red Quinoa
  • ½ cup coriander sprigs
  • ½ cup (70g) slivered almonds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large saucepan over medium heat. Cook the eggplant, stirring, for 7 mins or until golden and tender. Transfer to a plate.
  2. Step 2

    Heat the remaining oil in the pan over medium-high heat. Cook the chicken, stirring, for 5 mins or until browned. Add curry paste and cook, stirring, for 2 mins or until chicken is well coated.
  3. Step 3

    Add the cream and ½ cup (125ml) water. Bring to the boil. Reduce heat to medium and cook for 10 mins or until chicken is cooked and sauce thickens. Add the tomatoes and cook for 5 mins or until tomatoes are heated through and start to split. Add the eggplant and sugar snap peas. Cook for 1 min or until the sugar snap peas are tender.
  4. Step 4

    Meanwhile, heat the rice mixture following packet directions.
  5. Step 5

    Top curry with coriander sprigs. Serve with rice mixture and almonds.