Lunch

Indian Chicken and Roasted Vegetable is for Lunch.

Indian Chicken and Roasted Vegetable takes 15 minutes to prepare.

Indian Chicken and Roasted Vegetable takes 90 minutes to cook.

Indian Chicken and Roasted Vegetable makes 9 servings.

The ingredients for Indian Chicken and Roasted Vegetable are:

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

Here is how you make Indian Chicken and Roasted Vegetable:

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 minutesAdd coconut vegetable puree.Add 4 cups vegetable broth.Bring to boil, lower heat, and simmer.Makes 9 1-cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user KTHRNBRKS.

The nutritional information for Indian Chicken and Roasted Vegetable is:

• Servings Per Recipe: 9
• 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

Indian Chicken and Roasted Vegetable is Indian cuisine.