Chicken breast fillets with eggplant and cumin

Ingredients for 3 servings:

• 5 tbsp oil (sunflower oil)
• 2 garlic cloves, crushed
• 1 tbsp cumin
• 1 tbsp curry powder
• 1 tbsp paprika powder
• 500 g chicken breast fillet(s)
• 1 large eggplant(s), diced
• 4 tomatoes, cut into quarters
• 100 ml chicken broth
• 1 tbsp lemon juice
• ½ tsp salt
• 150 g natural yogurt
• 1 tbsp mint, freshly chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

easy to prepare in a wok

Heat 2 tablespoons of sunflower oil in a wok or large frying pan. Add the garlic, cumin seeds, curry powder, and paprika to the wok and fry for 1 minute. Add the remaining oil to the wok and fry the thinly sliced ​​chicken breast fillet for 5 minutes. Add the eggplant cubes, tomatoes, and chicken stock and bring to a boil. Reduce the heat and simmer for about 20 minutes. Then add the lemon juice, salt, and yogurt and let it simmer over low heat for 5 minutes, stirring occasionally. Do not allow the sauce to boil after adding the yogurt, or it will curdle. Serve sprinkled with mint.