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  • Recipe Room  »  Eggplant and Chicken-style Curry



    • 1 box Fry’s Chicken-Style Strips, defrosted
    • 2 large eggplant (brinjal)
    • 2 cloves garlic
    • 3 tablespoons oil
    • ½ an onion, chopped
    • Curry leaves
    • 3 green chillies, halved
    • 1 can chopped tomatoes
    • Mustard seeds
    • 1 teaspoon jeera (cumin) powder
    • 2 teaspoons turmeric powder
    • Salt to taste
    • Coriander (for garnish)

    Eggplant and Chicken-style Curry

    eggplant feature and thumbnail

    The combination of soft oven-roasted eggplant and garlic provides a wonderfully warm, nourishing texture to this dish. With the addition of onion and spices, this is sure to convert those who have previously dismissed the humble vegetable as rather plain. 


    Preheat oven to 180°. Place eggplant and garlic on an oven tray, drizzle with olive oil and bake for about 4 minutes. Remove and allow to cool. Remove skin and mash eggplant with garlic. Set aside.

    Fry Chicken-Style Strips on high heat for 6 minutes and set aside.

    Heat oil in saucepan. Add onions, spices and curry leaves. Add in tomatoes and salt and simmer for 5 minutes. Add eggplants and chicken strips to the saucepan. Heat through.

    Garnish with coriander and serve with roti.

    This recipe was contributed to the Fry’s Family by Usha Padayachee.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.

    • An easy way to save eggplants from going to waste is to roast them and then freeze the scooped out flesh in an airtight container. Freeze up to 12 months.

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes

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