Ingredients
- Chicken, boiled and sliced thinly1 Chicken
- Carrots, grated2 Cup
- Cabbage, grated2 Cup
- Bell pepper, sliced thinly2 Cup
- Tomato, sliced1 Cup
- Onion, sliced1 Cup
- Eggplant, cut into wide long slices and fried3 Piece
- Garlic cloves, crushed4 Clove
- Parsley, chopped4 Tablespoon
Oil3 Tablespoon
Curry1 Teaspoon
Cumin1 Teaspoon
Ground coriander1 Teaspoon- Salt to taste0
Liquid milk2 Cup
Flour3 Tablespoon- Oil3 Tablespoon
Egg1 Egg
Black Pepper1 Teaspoon- Salt to taste0
Steps
- 1
In a frying pan over heat, add oil and then the onion, let it soften, then add the garlic and chicken and stir.
5 minRequired Tools:
Frying Pan - 2
Add the bell pepper and stir briefly, then add the carrots and cabbage, followed by the tomatoes, parsley, and finally the salt, curry spices, and coriander with cumin.
5 min - 3
To make the béchamel, heat oil in a pot, add flour, then milk while stirring quickly until the mixture becomes creamy.
5 minRequired Tools:
Pot - 4
Prepare a baking dish, place a little béchamel at the bottom, then add a portion of the chicken mixture, layer the fried eggplant on top, then the remaining chicken mixture with vegetables, and finally add the béchamel on top.
5 minRequired Tools:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 min
Nutrition Facts
Oilper 100gCurryper 100gCuminper 100gGround corianderper 100gLiquid milkper 100gFlourper 100gOilper 100gEggper 100gBlack Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.