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Ingredients
- 1 sm eggplant, trimmed, diced
- 1Â 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
- Â Â Sprigs of fresh cilantro to garnish
Directions
- 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.
- 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 1575g | |
| Calories 1407 | |
| Calories from Fat 858 | 61% |
| Total Fat 97.35g | 122% |
| Saturated Fat 31.35g | 125% |
| Trans Fat 0.25g | |
| Cholesterol 269mg | 90% |
| Sodium 3998mg | 167% |
| Potassium 3394mg | 97% |
| Total Carbs 63.2g | 17% |
| Dietary Fiber 31.2g | 104% |
| Sugars 28.4g | 19% |
| Protein 81.56g | 130% |
