egg

Ingredients:

200g chickenfilet
1 can chickpeas (400g net weight)
1 carrot
2 onions
3 gloves garlic
1 tblsp chopped ginger
200ml ayran (use 100ml yoghurt/100ml water instead, or 200ml coconut cream/dash water)
1 tsp cumin powder
1 tsp turmeric
1 tblsp garam masala
salt and chili to taste
1 tsp corn flour (no need if use coconut cream)

Preparation:

chop onion, garlic and carrot
medium heat oiled pan and add cumin, onion, turmeric,salt. stir fry
add chicken, let it fry for a minute, then add a bit of ayran and ginger
add carrots and let them fry for a minute in the middle of the pan
add the rest of ayran (or yoghurt/or coconut cream) and change to low heat
now add the chickpeas, garam masala, thick it up with corn flour and spice with chili and salt
stirfry, let it all cook with low heat for 20 minutes
serve with basmati rice or eat it plain with cooked egg
enjoy!

Yes, i am aware of ayran has nothing to do with India, thats the ingredient i had at home though and just used it (successfully) for that curry. normally yoghurt or coconut cream is used 🙂

Improve the recipe:

Prepare the chickenfilet one day before, put it raw in a bowl, mix it with 50ml Yoghurt and the chopped ginger and garlic, store it in the fridge. The aroma of garlic and ginger will be even better on the chicken.

Ingredients:

200g broccoli
2 small carrots
1 onion
a bit parsley
5 Eggs
2Tblsp olive oil
2Tblsp Yoghurt
60g Feta Cheese
Salt and Pepper
Parmesan Cheese

Preparation:

Cut all vegetables small and mix them in a bowl
add 1 Tblsp olive oil, parsley, salt and pepper
Fill in greased muffin form ( i use a form for 12 small muffins)
In another bowl add eggs, 1tblsp olive oil, yoghurt, small cutted feta, salt and pepper
divide this mix equally in the forms
top it with parmesan cheese ( e.g. gran padano)
bake it preheated oven for about 20minutes 175C
Serve and Enjoy!!

Nutrition Information