900 grammes of chicken breast
1 courgette (squash/zucchini)
1 red pepper
4-5 sundried tomatoes
1 decilitre rice
1/2 decilitre of oatmeal
Ginger 20-30 grammes
1/2 spoonful of soy sauce
Oil (corn oil, grape seed oil or rape seed oil)
Cut the aubergine in slices 1 cm thick. Sprinkle the slices with salt and leave them for 20 mins in order for the salt to absorb the bitter juice. After this, scrape off the salt and juice with a knife, and cut the slices into squares,.
Cut the leeks and the sundried tomatoes in slices, cut the red pepper and the squash in cubes, and the ginger in thin slices.
Cut the chicken breast in cubes.
Heat the oil in a big pot with a wide bottom.
Fry (hot!) the leeks, ginger and the red pepper while stirring.
Add the chicken breast. Keep stirring. Add tandoori spice.
Add aubergine, squash and sundried tomatoes. Keep stirring for 2-3 minutes.
Add soy sauce and the juice from 1/2 squeezed lemon.
Add water until the ingredients are just covered. Add rice. oatmeal, salt and pepper.
Boil ar low heat for about an hour. If you can cut the meat with a wooden spoon, the boiling is finished.
Blend, serve. And freeze the rest.