Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 700 g)
  • 600 g chicken breast
  • 1 small aubergine
  • 1 tsp peanut oil
  • 2 tsp black mustard seeds
  • 2 red chilli, finely chopped
  • 4 tsp turmeric
  • 400 ml reduced fat can of coconut milk
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Cooking time: 45 MIN
  1. Cut the potatoes into 2 cm cubes and the aubergine into 1 cm cubes. Cut the chicken into larger pieces.
  2. Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Then add the pieces of chicken and fry until brown. Season with salt and pepper. Remove the chicken from the pan for later.
  3. Stir in the potatoes and aubergine and fry for 1 minute.
  4. Stir in the turmeric and 200 ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender. Add the chicken cubes back and let them heat up.
  5. Serve garnished with chopped coriander.

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