Fried Chicken with Eggplant Yogurt Dip

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Fried Chicken with Eggplant Yogurt Dip
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
415
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie415 kcal(20 %)
Protein33.44 g(34 %)
Fat24.46 g(21 %)
Carbohydrates17.16 g(11 %)
Sugar added0 g(0 %)
Roughage4.21 g(14 %)
Vitamin A124.83 mg(15,604 %)
Vitamin D0.97 μg(5 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.18 mg(16 %)
Niacin18.24 mg(152 %)
Vitamin B₆0.66 mg(47 %)
Folate40.65 μg(14 %)
Pantothenic acid1.41 mg(24 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C9.09 mg(10 %)
Potassium892.91 mg(22 %)
Calcium173.48 mg(17 %)
Magnesium54.67 mg(18 %)
Iron1.56 mg(10 %)
Zinc1.24 mg(16 %)
Saturated fatty acids3.74 g
Cholesterol75.31 mg

Ingredients

for
4
For the chicken
4
Chicken breasts (about 120 grams)
1 tablespoon
4 tablespoons
2 tablespoons
For the yogurt dip
1
2 tablespoons
1
300 grams
1 tablespoon
finely chopped Parsley
1 tablespoon
finely chopped Mint
freshly ground Pepper
½ teaspoon

Preparation steps

1.

For the chicken, rinse the chicken breasts, pat dry and cut into strips. Mix the garam masala with olive oil and lemon juice, and mix the chicken breast strips in it. Let marinate for about 20 minutes in the refrigerator.

2.

For the yogurt dip, rinse the eggplant, trim and cut into cubes. Heat oil in a pan and fry the eggplant in it while stirring for about 10 minutes until brown.

Rinse the cucumber, cut in half lengthwise, remove seeds and cut into small cubes. Mix the yogurt with cucumber and herbs, and season with salt and pepper. Pour the yogurt dip in a small bowl and place the fried eggplant on it. Sprinkle with cumin.

3.

Fry the chicken in a nonstick pan until brown on all sides for 5-6 minutes. Season with salt and chile powder, and serve with yogurt dip.