Filter
Reset
Sort ByRelevance
Jessica Wayt
Indian curry with chicken, potato and eggplant
Curry from India of eggplant, chicken, ginger and potato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the basmati rice according to the instructions on the package.
-
Cut the onion into half rings. Peel and grate the ginger. Clean the potatoes.
-
Cut the aubergine and potatoes with skin into cubes of 1 x 1 cm (brunoise). Cut the chicken fillet into strips.
-
Heat the oil in a stirring stir-fry the aubergine in 5 min. Golden brown and done. Scoop out of the wok on a plate.
-
Heat the rest of the oil in the same stir-fry stir-fry the spice paste, onion and ginger 30 sec. Add the chicken and potato cubes and stir fry for 3 minutes.
-
Add the water and the tomato cubes and cook for 30 minutes on medium heat. Add the last 3 min. The peas and eggplant. Stir occasionally.
-
Season the curry with pepper and salt. Yummy! .
Blogs that might be interesting
-
15 minMain dishRed pepper, sesame oil, stir-fry vegetable, Japanese soy sauce, Gourmet grilled pieces, fennel bulb, fresh spinach, flageolets,vegetable wok pieces with spinach and fennel -
25 minLunchoil, onion, pumpkins, chicken breast, cinnamon powder, coriander powder (ketoembar), dried apricots, filo pastry, butter, egg, almonds,strudel with pumpkin and chicken -
50 minMain dishfrozen squid tubs, garlic, grilled red peppers in a pot, traditional olive oil, chili pepper, sherry fino, tomato frito, smoked paprika, halloumi cheese, shrimps, ground cumin, fresh flat parsley, lemon,stuffed squid with halloumi in spicy tomato-pepper sauce -
15 minMain dishmedium sized egg, 100% peanut butter natural, water, sambal manis, ketjapmarinademanis, baked onions, cut pointed cabbage, bean sprouts, cucumber, fresh white baguette, carrot julienne,gado gado roll
Nutrition
555Calories
Sodium8% DV200mg
Fat23% DV15g
Protein48% DV24g
Carbs26% DV78g
Fiber28% DV7g
Loved it