Creamy Eggplant Curry (Keto, Whole30 & Dairy-Free!) – Easy Low-Carb Recipe!
Recipe Information
Eggplant Curry
Cultural Context
Eggplant curry is a beloved dish in Burmese cuisine, often showcasing the region's rich agricultural bounty. Traditionally made with local spices and fresh vegetables, it embodies the communal spirit of sharing meals. Today, variations can be found across South Asia, reflecting local tastes and ingredients, making it a versatile dish enjoyed worldwide.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: almond milk
Light coconut milk reduces calories while maintaining creaminess.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: generic spice mix
Homemade blends can be tailored for flavor and cost.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley provides a similar fresh flavor and is often less expensive.
green chili
🥗Healthier: bell pepper
💰Cheaper: jalapeño
Bell pepper adds crunch without heat, while jalapeño is more affordable.
Dice about a pound of room temperature chicken thighs into bite-sized pieces, removing any excess fat.
Season the chicken with 2 tablespoons of curry powder, 1 tablespoon of turmeric, black pepper, and garlic powder, mixing well to coat all pieces.
Let the seasoned chicken marinate briefly while preparing the zucchini.
Slice two whole Chinese zucchini into 1-inch diagonal circles and place them in a strainer.
Sprinkle salt over the zucchini and let them sit for about 10 minutes to draw out moisture.
Slice half an onion into strips, avoiding dicing for texture variety.
Chop four cloves of garlic finely to ensure it is present in every bite.
Heat a skillet over medium to medium-high heat and add 2 tablespoons of avocado oil.
Add the marinated chicken to the hot skillet and cook until golden brown and no longer pink in the center, stirring frequently to avoid burning.
Remove the cooked chicken from the skillet and set aside on a plate.
Add another tablespoon of oil to the same skillet and sauté the sliced onions until soft.
Add the chopped garlic and then the diced eggplant, cooking on medium-low heat for about 15 to 20 minutes, stirring gently to avoid breaking the eggplant.
Add about 1 cup of warm chicken stock and 1.5 to 2 cups of warm coconut milk to the skillet, incorporating everything gently.
Return the chicken to the skillet and mix everything together, adjusting seasonings as necessary.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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