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Indian curry with chicken, potato and eggplant
 
 
4 ServingsPTM50 min

Indian curry with chicken, potato and eggplant


Curry from India of eggplant, chicken, ginger and potato

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Directions

  1. Boil the basmati rice according to the instructions on the package.
  2. Cut the onion into half rings. Peel and grate the ginger. Clean the potatoes.
  3. Cut the aubergine and potatoes with skin into cubes of 1 x 1 cm (brunoise). Cut the chicken fillet into strips.
  4. 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.
  5. 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.
  6. 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.
  7. Season the curry with pepper and salt. Yummy! .


Nutrition

555Calories
Sodium8% DV200mg
Fat23% DV15g
Protein48% DV24g
Carbs26% DV78g
Fiber28% DV7g

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