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
-
25 minMain dishbasmati rice, onion, zucchini, leeks, traditional olive oil, curry powder, fresh green beans, coconut milk,green vegetable curry with fragrant rice -
90 minMain dishfresh ciabatta, Red onion, celery, garlic, traditional olive oil, medium sized egg, minced beef, half-to-half-chopped, dried oregano, lemon, dried nutmeg, tomato cubes, tap water, Cherry tomatoes, Mozzarella, fresh basil, farmers mature cheese,beautiful meatballs with cheese from the oven -
15 minMain dishpenne, olive oil, onion, frozen spinach à la crème, cherryto, ham, water,penne with spinach sauce and grilled tomatoes -
30 minMain disholive oil, onion, rosemary, mixed mushroom, garlic, Broccoli, lentils, vegetable stock, cream, baguette,lentil stew with mushrooms and broccoli
Nutrition
555Calories
Sodium8% DV200mg
Fat23% DV15g
Protein48% DV24g
Carbs26% DV78g
Fiber28% DV7g
Loved it