Indian curry with chicken, potato and eggplant

Name: Indian curry with chicken, potato and eggplant
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g basmati rice; 1,5 onion; 1,5 cm fresh ginger; 200 g sticking potato; 1 eggplant; 300 g chicken fillet; 5 el peanut oil; 2 el Indian spice paste; 200 ml tap water; 200 g tomato cubes; 125 g frozen garden peas

Curry from India of eggplant, chicken, ginger and potato

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! .

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Nutrition

555Calories

Sodium8% DV200mg

Fat23% DV15g

Protein48% DV24g

Carbs26% DV78g

Fiber28% DV7g

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