Healthy and spicy low carb curry eggplant chicken

This dish hits all the right spots when you are craving something in a hot curry eggplant chicken dish. I already have the chicken cooked and broken up into small pieces and prepared quinoa for your grain based to serve the curry on top to absorb all that yummy goodness. This makes preparing the dish even faster, but you can also do this dish from scratch if you have all the basic ingredients ready or substitutions available.

For vegetables, you can use anything you have available, but my typical go to for this chicken curry is eggplant, string beans and mushroom to make this a powerful and healthy meal that’s curry based. You can also make this dish as spicy as you wish with the addition of red chili powder and fresh green chili to give it more heat.

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Ingredients for a curry eggplant chicken

1 1/2 lbs. prepared chicken (any parts) already cooked and broken to small bite sized pieces

1 large yellow onion

2 medium eggplants

1/2 cup of string beans cut up into bite size pieces

1/3 cup of mushrooms (I use shitake for it’s meaty texture, but you can use what you have)

1 can of coconut milk

1/2 cup of plain yogurt

3 inches cinnamon stick

1 tbsp turmeric

2 bay leaves

1 tbsp Red Chile powder

2 tbsp garlic minced

2 tbsp ginger minced

1 tsp ground coriander

1/2 tsp sea salt

1/2 tsp pepper

1/4 cup of water, adjust as needed

1 cup fully cooked quinoa ready to serve

Make this curry eggplant chicken

In a large cooking skillet, heat the olive oil at medium heat

Add the cardamom, cinnamon, ginger, garlic and ground coriander until aromatic – approximately 1-2 minutes.

Add your onions that are thinly sliced and sauté to golden brown and crisp on the edges 5-7 minutes

Add your cut vegetables and mix together until cooked well.

Add your coconut sauce, bay leaves and plain yogurt and cook together for another 3-5 minutes.

Add your cooked chicken and mix well, add some water to make less thick and cover with a lid until the curry sauce thick

Add salt and pepper to taste

Plate this with a readymade quinoa bowl that is cooked and just top of the curry to the dish and time to eat.

Substitutions for chicken curry dish

Feel free to use any vegetables for this dish, broccoli, zucchini and cauliflower would be good also

I use shitake mushrooms but you can use any mushrooms you are used to working with

You can make your quinoa any time you start the dish. I have my quinoa ready to be eaten when the curry is ready. You might want to also use cauliflower rice or brown rice as alternatives to using quinoa.

you can use any chicken parts (I used chicken breast) but you can use the thighs, legs and other brown sections.

If you want more heat to this add your favorite peppers, like green peppers or more red chili peppers to give it more heat

Check out these other inspiring main entree dishes to make

If you are looking for more main chicken entree inspiration, check out these other recipes below to try out.

Keto chicken and zucchini casserole

Keto satay chicken

Keto chicken quesadilla

Garlic and parmesan mushroom chicken