Chicken-aubergine curry is one of those meals that’s surprisingly easy to make, full of flavour, and naturally comforting. Aubergine, also known as eggplant, is one of the best vegetables to use in curry. Its soft, rich texture blends beautifully with spices and is fantastic alongside chicken or even sweet potato. Adding aubergine to this chicken curry boosts the flavour, adds fibre, and helps support digestion.
Someone once asked me what type of food I liked the most. I replied, “Curry!” without hesitation. And I wasn’t joking — especially Indian-style curry served with proper bread.
To be fair, I can’t say curry is my all-time favourite (I have too many!), but it’s definitely in my top 10. Before moving to the UK, I had never even tasted curry or known what Indian cuisine was. But from the very first bite, I was hooked.
When we moved to Dubai, we had the chance to try authentic Indian curry, which was not the British version I was used to. And I have to say, it’s far better. Richer, spicier, and somehow more soulful. That experience deepened my love for this cuisine even more.
We don’t go out for Indian food as much as we used to, and we’ve cut back on takeaways. The reason is simple: we’re trying to eat healthier. That said, it doesn’t mean we’ve stopped enjoying one of our favourite cuisines. I now cook curry at home regularly, often using different vegetables like chickpeas, spinach or aubergine alongside the meat, chicken or lamb.
What You Need to Make Chicken-Aubergine Curry
To keep it easy, I’ve divided the ingredients into two parts: spices and everything else
Spices:
- 1 tsp Ginger powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric
- 1 and 1/2 tsp Curry powder (medium or hot)
- 1/4 tsp Cayenne pepper or another chilly powder – optional
Mix all these spices in a small bowl and set aside.
To add later:
- Garam masala
- Fenugreek leaves or fenugreek powder (optional)
- Coriander leaves (1 tbsp dry or 2 tbsp fresh)
Other ingredients:
- Olive or coconut oil
- Chicken thighs or chicken breasts
- Aubergine
- Onion
- Garlic cloves
- Chopped tomatoes (tinned)
- Natural yoghurt
- Double cream
- Water
- Salt to taste
How to Cook This Delicious and Healthy Curry
1./ Cut the chicken into medium-sized pieces, sprinkle with salt, and set aside.
2./Measure out and mix all the spices (except garam masala, fenugreek, and coriander leaves).
3./ Slice onion, dice aubergine and mince (chop or grate) garlic.
4./ Heat half the oil in a large skillet or pan. Add the chicken and fry on high heat for about 5 minutes until golden brown, stirring often
5./ Remove the chicken and set aside on a plate. Reduce the heat.
6./ In the same skillet, add the rest of the oil and sliced onion. Fry on medium heat until golden, about 5 minutes.
7./ Add diced aubergine, prepared spices, garlic, and a splash of water. Stir-fry for 2 minutes.
8./ Add chopped tomatoes, yoghurt and double cream. Mix well..
9./ Return the chicken to the pan. Stir and simmer for 2–3 minutes, then add more water. Cover and cook gently for 10 minutes.
10./ Finally, stir in garam masala, fenugreek (if using), coriander, and another ½ cup of water (or more if needed). Let it simmer for 10–15 minutes on low heat. It should gently bubble, not boil.
NOTE:
For a dairy-free version, use coconut milk and add 1 tsp of freshly squeezed lemon juice instead of yoghurt and cream.
Make It Vegetarian (Still Full of Flavour!)
You can easily turn this into a vegetarian curry. Just leave out the chicken and load up on vegetables. Aubergine and sweet potato are a brilliant pair, or try it with chickpeas, spinach, broccoli, or green beans.
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Serving Ideas for Chicken-Aubergine Curry
Traditionally, Indian-style curry is served with rice and Indian breads like naan or paratha. But if you’re cutting back on starches or eating lower-carb, you’ve got tasty options.
✅ Serve it with cauliflower rice for a lighter, veggie-based base
✅ Pair with low-carb Indian-style bread (like almond flour roti)
✅ Try a spoonful of natural yoghurt and fresh coriander on top
This healthy curry is rich, creamy, and comforting — perfect for a cosy evening in.
How to Store Chicken Curry
Allow the curry to cool completely before storing it. Transfer any leftovers into an airtight container and keep it in the refrigerator for up to three days.
It also freezes well — portion it into freezer-safe containers and freeze for up to 3 months. Just defrost overnight in the fridge and reheat gently on the hob until hot all the way through.
Fancy More Like This?
If you enjoyed this chicken-aubergine curry, don’t miss my other healthy, low-carb meals packed with flavour.
🍴 Tried This Recipe?
I’d love to know how your chicken-aubergine curry turned out! Did you go spicy, creamy, or try the veggie version? Share your twist in the comments!
⭐️ Don’t forget to rate the recipe — it helps others discover it too.
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CHICKEN-AUBERGINE CURRY RECIPE – FLAVOURFUL & HEALTHY
Cooking Tools
- skillet large
- Chopping board
- Knife
- Wooden spoon
- Plate
- Small bowl
Ingredients
- 300 g Chicken thighs - (or chicken breast)
- 1 tsp Salt
- 3 tbsp Olive oil divided - (or ghee or coconut oil)
- 1 Aubergine
- 1 large Onion
- 3-4 Garlic cloves
- 1 tsp Ginger powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric
- 1 1/2 tsp Curry powder - medium or hot
- 1/4 tsp Cayenne pepper - optional
- 1-2 tbsp water
- 1 tin Chopped tomatoes
- 2 tbsp Natural yoghurt
- 1/4 cup Double cream
- 1/2 cup Water - or more if needed
- 1 tsp Garam masala
- 1/4 tsp Fenugreek leaves - (or fenugreek powder) optional
- 1 tbsp Dry coriander leaves - 2 tbsp if using fresh
Instructions
- Cut chicken to medium sizes, sprinkle with salt, mix and leave for a few min.300 g Chicken thighs, 1 tsp Salt
- Slice onions, dice the aubergine and mince or chop garlic.1 Aubergine, 1 large Onion
- Measure the spices and put them in a bowl or plate. Set aside.1 tsp Ginger powder, 1 tsp Ground cumin , 1 tsp Ground coriander, 1 tsp Turmeric, 1 1/2 tsp Curry powder, 1/4 tsp Cayenne pepper
- Heat the oil in the skillet on high heat. Add the chicken pieces and fry until lightly browned.3 tbsp Olive oil divided, 300 g Chicken thighs
- Remove the fried chicken from the skillet to a plate or bowl and set aside.
- Reduce the heat to medium, in the same skillet, add the rest of the oil, fold in sliced onion and fry until light brown, around 5 minutes.3 tbsp Olive oil divided, 1 large Onion
- Add cubed aubergine, prepared spices, garlic and one or two tablespoons of water. Stir on medium heat for 2 min.1 Aubergine, 1-2 tbsp water, 3-4 Garlic cloves
- Add chopped tomatoes, yoghurt and double cream and mix.1 tin Chopped tomatoes, 2 tbsp Natural yoghurt, 1/4 cup Double cream
- Add chicken. Stir and cook for 2-3 min. Add the rest of the water, stir again, cover and cook for another 10 min.1/2 cup Water
- Add the rest of the spices, stir and cook for 10-15 min on low heat. It should just shimmer, not boil.1 tsp Garam masala, 1/4 tsp Fenugreek leaves , 1 tbsp Dry coriander leaves
- Divide on the plates, sprinkle with coriander leaves and serve with low carb Indian bread.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
This was very nice.