Fried Chicken with Eggplant Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 415 kcal | (20 %) | ||
| Protein | 33.44 g | (34 %) | ||
| Fat | 24.46 g | (21 %) | ||
| Carbohydrates | 17.16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.21 g | (14 %) |
| Vitamin A | 124.83 mg | (15,604 %) | ||
| Vitamin D | 0.97 μg | (5 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 18.24 mg | (152 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 40.65 μg | (14 %) | ||
| Pantothenic acid | 1.41 mg | (24 %) | ||
| Biotin | 0.68 μg | (2 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 9.09 mg | (10 %) | ||
| Potassium | 892.91 mg | (22 %) | ||
| Calcium | 173.48 mg | (17 %) | ||
| Magnesium | 54.67 mg | (18 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 3.74 g | |||
| Cholesterol | 75.31 mg |
Ingredients
- For the chicken
- 4 Chicken breasts (about 120 grams)
- 1 Tbsp Garam Masala
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- Chili powder
Preparation steps
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.
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.
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.
