Mashed potato and eggs casserole
Bengal chicken stew
- 600 GRAM CHICKEN BREAST, sliced
- 1/4 CAULIFLOWER, in florets
- 2 POTATOES, peeled and diced
- 4 TOMATOES, diced
- 1 TSP GARAM MASALA
- 1/2 TSP CINNAMON
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, grated
- 1 TSP CUMIN SEED
- 1 TSP CURCUMA, or grated fresh root
Mash the potatoes with the cream and pepper and salt to taste. Cut half of the cheese into cubes and mix the potato puree with the cheese cubes and the ham. Put the puree in a rectangular casserole. Make 8 holes in the puree. Break the eggs in four holes and distribute the bacon over the other four. Grate the remaining cheese and sprinkle it over the potato puree. Bake the casserole half an hour at 180 degrees Celsius. Sprinkle with chives before serving.
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Fry the chicken brown on all sides and set them apart. Stir fry the garlic, the ginger, the cumin seed and the garam masala three minutes, add the tomatoes, the chicken, the potatoes, the cinnamon and the curcuma, 1 cup of water and salt to taste and bring to the boil. Simmer 10 minutes; add the cauliflower and simmer 10 minutes more.
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