a balanced plate with room for dessert

Curried Chicken with Zucchini and Eggplant

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I’ve been a little scattered lately. I wrote up a menu plan for the week, made a grocery list, and set off to the store with Mike. We finish shopping and go back home only to find out that I had been shopping off a partially completed grocery list. This meant that I didn’t have enough ingredients to make any of the meals that I had planned on. Oops. Thankfully, I had some garden zucchini and a cute little eggplant from a coworker to work with. I whipped this up with what we did have on hand and it ended up being not only edible, but pretty darn good!

Curried Chicken with Zucchini and Eggplant over Couscous |

(P.S. It’s really, really good with a health drizzle off sriracha 😉 )

Curried Chicken with Zucchini and Eggplant with Pearl Couscous
serves 4

for the couscous:
1 tablespoon olive oil
1 1/3 cup pearl couscous
1 3/4 cup low sodium chicken broth, hot

for the chicken:
1 teaspoon olive oil
2 boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 medium eggplant, cut into ½-inch pieces
1 large zucchini, cut into ½-inch pieces
1 large onion, chopped
15 ounce can tomato sauce
1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes

  1. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add couscous and cook until lightly golden, about 5 minutes. Add broth and bring to a boil. Reduce heat to a simmer, cover, and let cook for 10 minutes or until all the liquid is absorbed and the couscous is tender. Set aside and keep warm.
  2. While couscous is cooking, heat 1 teaspoon olive oil in a large pan over medium heat. Season chicken with salt and pepper and cook until brown on all sides, about 5 minutes. Remove chicken to a bowl and keep warm. Add eggplant to the pan and cook for about 3 minutes. Add in zucchini and onion to the pan and saute for an additiona 2 minutes. Stir in tomato sauce, curry powder, garam masala, and red pepper flakes. Taste, and add additional salt and pepper, if desired. Stir to combine and bring to a simmer. Add chicken and cherry tomatoes to pan and cook until chicken is cooked all the way through and tomatoes burst, about 5 minutes.
  3. Serve hot over prepared couscous.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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