Indian Spiced Chicken On Nan Bread Recipe

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0 votes | 107 views
Servings: 1

Ingredients

Cost per recipe $7.29 view details
  • 1 sm eggplant, trimmed, diced
  • 1 1/2 tsp salt
  • 1/4 c. corn oil
  • 1 lb skinned boneless chicken breasts, cut in thin strips
  • 1 x green bell pepper, seeded, diced
  • 2 med -size onions, cut in half, then thinly sliced
  • 1 x (2 inch) piece gingerroot, peeled, finely minced
  • 1 tsp grnd cumin
  • 1 tsp grnd coriander
  • 1/4 tsp turmeric
  • 1/2 tsp chili pwdr
  • 1/2 tsp grnd cinnamon
  • 2 x garlic cloves, crushed
  • 3 Tbsp. plain yogurt
  • 3 Tbsp. cool water
  • 2 x nan breads
  • 3 Tbsp. butter, softened
  • 2 x tomatoes, peeled, seeded, cut in slivers Sprigs of fresh cilantro to garnish

Directions

  1. In a colander, layer eggplant with 1 tsp. of salt. Drain over a plate 30 min. Rinse well and pat dry on paper towels. Heat 2 Tbsp. of oil in a medium-size saucepan. Add in chicken and stir-fry 3 min. Remove chicken from pan. Add in remaining oil to pan. Heat oil and add in eggplant, bell pepper, onions, gingerroot, spices and garlic. Stir-fry 3 min. Add in chicken and stir in remaining salt, yogurt and cool water. Cover and cook 10 min, stirring occasionally. Meanwhile, toast breads till lightly golden brown and heated through.
  2. Butter bread. Cut each buttered bread in 2 or possibly 3 serving pcs. Stir tomatoes into chicken mix. Serve warm on buttered bread. Garnish with cilantro.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1084g
Calories 1299  
Calories from Fat 850 65%
Total Fat 96.4g 121%
Saturated Fat 31.2g 125%
Trans Fat 0.25g  
Cholesterol 269mg 90%
Sodium 3983mg 166%
Potassium 2251mg 64%
Total Carbs 38.02g 10%
Dietary Fiber 18.0g 60%
Sugars 16.43g 11%
Protein 76.8g 123%
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