Recipe for Indian Spiced Chicken on Nan Bread 
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Yield:
1
Ingredients:
Amount Ingredient
1 sm eggplant, trimmed, diced
1/2 tsp salt
1/4 cup corn oil
1 lb skinned boneless chicken breasts, cut in thin strips
1 x green bell pepper, seeded, diced
2 med -size onions, cut in half, then thinly sliced
1 x (2 inch) piece gingerroot, peeled, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp ground cinnamon
2 x garlic cloves, crushed
3 tbl plain yogurt
3 tbl cold water
2 x nan breads
3 tbl butter, softened
2 x tomatoes, peeled, seeded, cut in slivers
Instructions:
Instructions: In a colander, layer eggplant with 1 teaspoon of salt. Drain over a plate 30 minutes. Rinse well and pat dry on paper towels. Heat 2 tablespoons of oil in a medium-size saucepan. Add chicken and stir-fry 3 minutes. Remove chicken from pan. Add remaining oil to pan. Heat oil and add eggplant, bell pepper, onions, gingerroot, spices and garlic. Stir-fry 3 minutes. Add chicken and stir in remaining salt, yogurt and cold water. Cover and cook 10 minutes, stirring occasionally. Meanwhile, toast breads until lightly golden and heated through.

Butter bread. Cut each buttered bread in 2 or 3 serving pieces. Stir tomatoes into chicken mixture. Serve hot on buttered bread. Garnish with cilantro.

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