Chicken stewed with potatoes and eggplant
Composition / ingredients
5
servings:
Cooking method
1. Wash the chicken, cut into small pieces, add salt and season with salt, pepper and curry.
2. Wash and dry the vegetables and herbs. Cut potatoes, carrots and eggplant into slices, tomatoes into slices. Garlic is passed through a press. Finely chop the greens.
3. In a cauldron on preheated vegetable oil, fry the chicken pieces until golden brown.
4. Add garlic and carrots. Fry, stirring occasionally, for 5 minutes.
5. Put half of the potatoes on the chicken in layers, then the eggplant and the remaining potatoes. Season with salt and ground cumin. Put tomato slices on the potatoes. Add salt to taste.
6. Pour 500 ml of hot boiled water into the cauldron, cover with a lid. Simmer on low heat for about 40 minutes.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Zira - 112 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
