Summary

Ingredients

• 1 large eggplant (s)
• 1 large zucchini
• 1 large onion (s)
• 4 cloves garlic
• 500 g chicken fillet (s)
• 1 tablespoon olive oil
• 5 small chilli pepper (s), red / green with seeds
• 2 large chilli pepper (s), pitted
• 1 tablespoon ginger, freshly grated
• 1 tablespoon tomato paste
• 125 ml cream, (cooking cream 15% reduced fat)
• some water
• Salt and pepper, from the mill

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Instructions

1. Wash eggplant and zucchini. Quarter them and remove seeds. Cut the remaining flesh into bite-sized pieces.
2. Cut chicken into bite-sized cubes. In a bowl, mix with ginger, salt, and pepper. Refrigerate for 5 minutes.
3. Peel and finely chop onion and garlic. Core and finely chop large chilli peppers. Finely chop small chilli peppers (with seeds). Heat olive oil in a large pan over medium-high heat. Sauté onion, garlic, and chilli peppers for 2-3 minutes. Add chicken and cook for 8-10 minutes, stirring occasionally, until cooked through (74 °C / 165 °F internal temperature).
4. Add eggplant and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until tender-crisp.
5. In a small bowl, stir together tomato paste, some water, and cooking cream. Pour into the pan and stir well. Simmer for 2-3 minutes. Season with salt and pepper.
6. Alternatively, cook this dish in a wok using the same method.