Cooking time 40 minutes
1 box Fry’s Chicken-Style Strips, defrosted
2 large eggplant (brinjal)
2 cloves garlic
3 tablespoons oil
½ an onion, chopped
3 green chillies, halved
1 can chopped tomatoes
1 teaspoon jeera powder
2 teaspoons turmeric powder
Salt to taste
Preheat oven to 180°. Place eggplant and garlic on an oven tray, drizzle with olive oil and bake for about 4 minutes. Remove and allow to cool. Remove skin and mash eggplant with garlic. Set aside.
Fry Chicken-Style Strips on high heat for 12 minutes and set aside.
Heat oil in saucepan. Add onions, spices and curry leaves. Add in tomatoes and salt and simmer for 5 minutes. Add eggplants and chicken strips to the saucepan. Heat through.
Garnish with coriander and serve with roti.