Indian Chicken and Roasted Vegetable

Name: Indian Chicken and Roasted Vegetable Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 9
Ingredients: 1 large eggplant; 2 medium red peppers; 3 medium tomatoes; 1 can coconut milk; 6 cloves Garlic; 1 cup Onion chopped; 1 Tbsp Cumin seed; 1 Tbsp Red curry paste; 2 Chicken breast; 4 cups water; 2 tsp mushroom boullion

Minutes to Prepare: 15
Minutes to Cook: 90

Number of Servings: 9

Ingredients

1 large eggplant2 medium red peppers3 medium tomatoes1 can coconut milk6 cloves Garlic1 cup Onion, chopped1 Tbsp Cumin seed1 Tbsp Red curry paste2 Chicken breast4 cups water2 tsp mushroom boullion

Directions

Char red peppers on open flame or under broiler. Place in brown paper bag, close and set aside for 45 minutes.
While peppers are resting slice eggplant and tomatoes in half and remove stems. Place vegetables cut side down on lightly greased baking sheet, roast at 350 degrees for 25-35 minutes.
Remove skin from red peppers and tomatoes. Place roasted vegetables and coconut milk in food processor, puree.
Saute chicken, garlic, onions in stockpot with olive oil until chicken is just cooked.
Add cumin seed and curry. Satue 2-3 minutes
Add coconut vegetable puree.
Add 4 cups vegetable broth.
Bring to boil, lower heat, and simmer.
Makes 9 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user KTHRNBRKS.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 215.9
Total Fat: 13.3 g
Cholesterol: 30.4 mg
Sodium: 188.7 mg
Total Carbs: 11.6 g
Dietary Fiber: 2.9 g
Protein: 14.8 g

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