Chicken, Eggplant & Tomato Curry

The power of nutrition is an undeniable influence upon our physical and mental well being.

Eggplant has a high fiber content which helps the bodys’ digestive process and acts against coronary heart disease. This vegetbale is serious brain food as it contains nasunin – a potent antioxidant that protects lipids (fats) in brain cell membranes against harmful free radicals.

Tomatoes, like red peppers, are rich in lycopene which protects cells and other structures in the body from oxygen damage.

Yield: 8     (serving size: 1 chicken breast half + 1/3 cup vegetables + 1/2 cup rice)

1 tbsp. curry powder

1 tsp. salt

1 tsp. paprika

8 (4 oz.) skinless, boneless chicken breast halves

3 tsp. olive oil

5 cups eggplant (about 1 lb.), coarsely chopped

1 2/3 cups onion, thinly sliced

1 1/2 cups red bell pepper, 1/4-inch-thick slices

3/4 cup tomato juice

1 tsp. crushed red pepper

1 garlic clove, minced

4 cups hot cooked rice

  1. In a shallow dish, combine curry powder, salt and paprika. Dredge chicken in curry mixture
  2. Heat 1 1/2 tsp. oil in a large nonstick skillet over medium heat. Add half of chicken; cook 5 minutes on each side or until browned. Remove chicken from pan. Repeat procedure with 1 1/2 tsp. oil and remaining chicken.
  3. Add eggplant, onion and bell pepper to pan; cook 3 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to pan. Add tomato juice, red pepper and garlic; bring to boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Serve with rice.

CALORIES 310 (11% from fat); FAT 3.8g (sat. fat 0.7g); CHOL 66mg; SOD 451mg; CARB 37.3g; FIBER 3.1g; PROTEIN 30.3g

from Cooking Light Annual Recipes 2003

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