Ingredienti
- 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
Olio3 Tablespoon
Curry1 Teaspoon
Cumino1 Teaspoon
Coriandolo macinato1 Teaspoon- Salt to taste0
Latte liquido2 Cup
Farina3 Tablespoon- Olio3 Tablespoon
Uovo1 Egg
Pepe nero1 Teaspoon- Salt to taste0
Passi
- 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 minUtensili necessari:
Padella - 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 min
Fatti nutrizionali
Olioper 100gCurryper 100gCuminoper 100gCoriandolo macinatoper 100gLatte liquidoper 100gFarinaper 100gOlioper 100gUovoper 100gPepe neroper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.