- Cut chicken into bite-size pieces. Peel eggplant, if you like. Slice eggplant into rounds about 1 inch (2.5 cm) thick. Cut each round into 6 wedges. Pour curry sauce into a wide saucepan. Add chicken and eggplant. Bring mixture to a boil over high heat, uncovered and stirring occasionally. Once sauce starts to boil, cover and reduce heat to medium.
- Meanwhile, slice zucchini in half lengthwise, then cut into 1/3-inch (0.8-cm) pieces. Stir into curry mixture. Continue cooking, uncovered and stirring occasionally. Core tomatoes and coarsely chop. Add to curry mixture along with any seeds and pulp. Continue cooking, uncovered and stirring often, until vegetables are done as you like, from 8 to 10 minutes. Serve over rice and garnish with a dollop of yogurt, if you like. Curry will keep well, covered, in the refrigerator for up to 2 days. When reheating, you might have to add a little water as vegetables tend to absorb liquid.
This curry-in-a-hurry is made with bottled curry sauce, which cuts down on kitchen time and excess spices without compromising taste.
Protein 18.7 g
Carbohydrates 19.9 g
Fat 12.6 g
Fibre 5 g
Sodium 385 mg