Rachael Ray's Chicken & Japanese Eggplant Curry

"Some curry blends can include as many as 20 ingredients, but Japanese-style curry is much simpler and soooo tasty." —Rach
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Chicken & Japanese Eggplant Curry

Drink with: 2018 Pacific Rim Dry Riesling, Washington, $11. This fruity, aromatic wine has a crispness to counterbalance the spices in the curry. 

Recipe by Rachael Ray

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

  • 4 to 6Servings


  • 2 firm Japanese eggplant or 1 small firm eggplant, halved and thinly sliced on an angle
  • Salt
  • 1 1/2 cups chicken bone broth or stock
  • 3 tbsp. white miso
  • 2 tbsp. light soy sauce
  • 2 tbsp. dark soy sauce
  • 1 1/2-inch piece fresh ginger, peeled and cut into matchsticks
  • 3 boneless, skinless chicken breasts, halved horizontally, then thinly sliced
  • 1 tbsp. cornstarch dissolved in 3 tbsp. water
  • 1 tsp. sugar
  • About 5 tbsp. high-temperature cooking oil, such as peanut or safflower
  • 3/4 lb. green beans, trimmed
  • 1 red or white onion, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp. each ground turmeric, cumin, coriander, and ground mustard mixed together in a small bowl or 1/4 cup curry powder or curry paste
  • Cooked rice or ramen, for serving
  • 1 bunch scallions, thinly sliced on an angle


1. On a kitchen towel or paper towels, arrange the eggplant slices in a single layer. Salt generously on both sides, then let rest for 15 minutes. Using a paper towel, pat the eggplant dry.

2. For the sauce, in a small saucepan, bring the broth, miso, both soy sauces, and ginger to a simmer over medium heat. Let the sauce simmer while you cook the chicken and eggplant.

3. In a medium bowl, toss the chicken with the cornstarch mixture and the sugar. Season with salt. 

4. In a large nonstick skillet or castiron skillet, heat 2 tbsp. oil over high. Working in batches, if needed, cook the chicken until browned all over, adding more oil as needed, 5 to 6 minutes per batch. Transfer the chicken to a plate.

5. Add 2 tbsp. oil, the eggplant, green beans, and onion to the skillet. Cook, stirring constantly, until the green beans are crisp-tender, 4 to 5 minutes. Add the garlic, chicken, curry spice blend, and the sauce. Simmer until the flavors meld, about 5 minutes.

6. Serve the curry over the rice or ramen. Top with the scallions.