Chicken braised with potatoes and eggplant

4 servings
1 hour 40 min


1. Wash the chicken, cut into small pieces, salt and season with salt, pepper and curry.

2. Wash vegetables and herbs and dry. Cut potatoes, carrots and eggplant into circles, and slice tomato into wedges. Run the garlic through the press. Finely chop the greens.

3. In a cauldron with heated vegetable oil, fry pieces of chicken until golden brown.

4. Add garlic and carrots. Fry, stirring periodically, for 5 minutes.

5. Layer half the potatoes on the chicken, then the aubergine and leftover potatoes. Salt and season with ground zira. Lay tomato wedges on potatoes. Salt to taste.

6. Pour 500 ml of hot boiled water into the Kazan, cover with a lid. Simmer over low heat for about 40 minutes.