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Indian Potato and Eggplant with Chicken

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Potatoes - 427g
Tomatoes - 309g
Chicken Breast - 288g
Eggplant/Aubergine - 256g
Peppers capsicum chilli green - 128g
Vegetable Oil - 8tsp
Coriander - 17g
Garlic Cloves - 3
Turmeric ground - 2.5tsp
Coriander seeds ground - 2.5tsp
Cumin seeds whole - 2.5tsp
Ginger ground - 2.5tsp
Pepper cayenne ground - 2.5tsp
Salt - 0.5tsp


  1. Heat oil in pan over medium heat. When hot, cook cumin seeds until seeds change colour, around a minute
  2. Add minced/finely chopped garlic, cayenne and chilli pepper. Cook for a minute, until garlic browns. Seal the chicken in the pan.
  3. Add coriander powder and turmeric and mix. Add roughly chopped potato and eggplant/aubergine and mix
  4. Add chopped tomato, salt and water and mix. Cover and cook for 15 minutes.
  5. Stir, reduce heat to a low simmer and cook uncovered until cooked to your preference, about 15 more minutes
  6. Add cayenne pepper to taste, serve with fresh coriander/cilantro