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Diabetes-friendly Recipes

Chicken Curry with Eggplants

(Serves 4) (Source of recipe: dietitian of the Department of Health)
Chicken Curry with Eggplants


  1. Chicken drumsticks 2 pcs (approx. 320 g)
  2. Thai green eggplants 5 pcs (approx. 120 g)
  3. Garlic, finely chopped 5 cloves
  4. Lemongrass, finely chopped 1 stalk
  5. Red chili 2 pcs
  6. Cornstarch 1 tsp
  7. Vegetable oil * 3 tsp

* Vegetable oils such as peanut oil, canola oil and corn oil, etc.


Curry Sauce:

  1. Curry powder 2 tsp
  2. Low-fat milk 1 cup (240 ml)
  3. Salt ¾ tsp
  4. Sugar 1 tsp
  5. Water 1/2 cup (120 ml)


  1. Rinse the chicken drumsticks, remove any visible fat and cut into pieces, and then marinate with cornstarch.
  2. Rinse, trim and cut the eggplants into wedges; rinse the red chili.
  3. Mix well the curry sauce and set aside.
  4. Heat 2 teaspoons of oil in a non-stick pan and stir-fry the chicken and eggplants separately until they turn golden brown. Set aside.
  5. Add the remaining oil to the pan and stir-fry the garlic. Add the curry sauce to blend well with the garlic. Then add the chicken, eggplants, lemongrass, and red chili. Cover and braise under medium heat for about 20 minutes. Skim the fat before serving.


Nutrient Analysis (per serving)






Dietary fibre










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