Indian Spiced Chicken on Nan Bread
Nutrition
Calories: 360 kcalCarbohydrates: 36 gProtein: 22 gFat: 38 gSaturated Fat: 23 gCholesterol: 36 mgSodium: 997 mgFiber: 17 gSugar: 20 gVitamin A: 78.2 IUCalcium: 123 mgIron: 17 mg
Ingredients
- 1 whole eggplant small, trimmed and diced
- 1-1/2 tsp salt
- 1/4 cup corn oil
- 1 lb. skinned boneless chicken breasts cut in thin strips
- 1 med green bell pepper seeded, diced
- 2 med onions cut in half, then thinly sliced
- 1 slice fresh ginger root 2-inch slice of ginger root peeled, finely chopped
- 1 teaspoon ground cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp ground cinnamon
- 2 whole Garlic cloves crushed
- 3 tbsp plain yogurt
- 3 teaspoons Cold water
- 2 slices naans 2 nan breads
- 3 tbsp butter softened
- 2 med tomatoes peeled, seeded, cut into slivers
- 6 sprigs cilantro fresh cilantro sprigs
Instructions
- In a colander, layer eggplant with 1 teaspoon of salt. Drain over a plate 30 minutes. Rinse well and pat dry on paper towels. Heat 2 tablespoons of oil in a medium-size saucepan. Add chicken and stir-fry 3 minutes. Remove chicken from pan. Add remaining oil to pan. Heat oil and add eggplant, bell pepper, onions, gingerroot, spices and garlic. Stir-fry 3 minutes. Add chicken and stir in remaining salt, yogurt and cold water. Cover and cook 10 minutes, stirring occasionally. Meanwhile, toast breads until lightly golden and heated through. Butter bread. Cut each buttered bread in 2 or 3 serving pieces. Stir tomatoes into chicken mixture. Serve hot on buttered bread. Garnish with cilantro.