Chicken Kheema with Grilled Aubergine Parathas
Paleo and Whole30 approved Chicken Kheema on Grilled Aubergine.
Servings 3 servings
Ingredients
Chicken Kheema
- Minced Chicken-250 gms Vegetarian substitute with soy mince soaked in hot water
- Onion-1 Chopped
- Tomato-1 Chopped
- Garam Masala-1 tsp Can be substituted with curry powder
- Garlic-2 cloves
- Oil-1 tsp
- Chilli powder/flakes-1 tsp
- Turmeric-1 tsp
- Salt-to taste
Grilled Aubergine
- 1 Aubergine/Baigan for indians.use the baigan we use in bharta
- Oil-1 tsp
Instructions
- Heat the oil in a pan.
- Add the chopped onion and garlic.Saute till brown.
- Add the chilli,garam masala and turmeric.Roast for 30 seconds.
- Add the tomato and 2 tablespoon of water. Cook for 3-4 minutes till the tomato has started to disintegrate.
- Add the minced chicken and cook for 15-20 minutes.
- Grilled Aubergine/Baigan
- Cut the Aubergine in thin disks.
- Use a grill pan or a normal pan.Add the oil.
- Place aubergine on the pan.Cook on high heat for 1-2 minutes each side.
- Spoon the minced chicken on top of the grilled baigan.
- Garnish with coriander and your lunch is ready