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Jessica Wayt
Indian curry with chicken, potato and eggplant
Curry from India of eggplant, chicken, ginger and potato
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Ingredients
Directions
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Boil the basmati rice according to the instructions on the package.
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Cut the onion into half rings. Peel and grate the ginger. Clean the potatoes.
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Cut the aubergine and potatoes with skin into cubes of 1 x 1 cm (brunoise). Cut the chicken fillet into strips.
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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.
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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.
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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.
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Season the curry with pepper and salt. Yummy! .
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Nutrition
555Calories
Sodium8% DV200mg
Fat23% DV15g
Protein48% DV24g
Carbs26% DV78g
Fiber28% DV7g
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