Prep Time | 20 minutes |
Cook Time | 90 minutes |
Servings |
Ingredients
Peppers:
- 320 gram Chicken breast
- 9 pieces Bulgarian peppers small
- 2 pieces Eggplant
- 1 piece Carrot
- 2 pieces Onions
- 1 teaspoon Garlic powder
- 0,5 teaspoon Black pepper
- Salt to taste
Sauce:
- 90 gram Tomato paste
- 500 ml Water
- 1 teaspoon Curry without slides
- Salt to taste
- Sugar to taste
Ingredients
Peppers:
Sauce:
|
Instructions
- Make a sauce. In warm water, dilute the tomato paste. Add salt, sugar, curry and garlic powder. Stir until sugar dissolves. Try and adjust to your taste. Put the peppers in a suitable pan, pour the sauce and put on medium heat. How to boil-simmer on low heat for 30 minutes. Well, it's me, the peppers were tiny, if they're bigger, of course longer to extinguish.