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 the aubergine and zucchini, quarter them and roughly cut out the pits. Dice the rest of the bite-sized pieces.
2. Cut the chicken fillet into bite-sized cubes and mix in a bowl with the ginger, a little salt and pepper, leave to stand for a few minutes.
3. Peel the onion and garlic. Core the large chili peppers. Finely chop the onion and garlic, also the chili peppers and sauté briefly in the pan with the olive oil. Then add the chicken and fry until crispy.
4. Finally, add the aubergine and zucchini cubes to the pan and fry.
5. To get a little sauce, mix 1 tablespoon of tomato paste with a little water and the cooking cream and add, season with salt and pepper.
6. This dish can also be prepared in a wok.