Quantité : 4 personnes |  Preparation Time: 15 min |  Time to marinade : 1 heure |  Cooking time: 15 min


  • 300g chicken fillet
  • 1 leek
  • 3 carrots
  • 2 small eggplant
  • 1 cc tandoori spice paste
  • 2 tbsp red palm oil
  • to serve : parsley or coriander



Take the chicken from the fridge.

Prepare a paste with the spices and 1 tbsp red palm oil, spread it on the chicken fillets and leave it to marinate for an hour at room temperature (if you want to marinate longer keep it in the fridge).

Wash and prepare the vegetables. Slice the leek diagonally, the carrots and eggplant into fairly thin semi-circles.

Heat the rest of the palm oil in a wok and add the leek. Salt it lightly and cook until golden.

After cooking for about 5 minutes add the carrots and eggplant, add salt and mix with of a wooden spoon.

Cook for 3 minutes until brown, then slightly lower the flame and cover and cook for around 15 minutes by stirring from time to time.

When it is cooking, cut the chicken fillet into strips of 1.5cm.

When the carrots and eggplant are cooked, transfer the contents into a plate.

Now place the chicken strips in the wok and cook in high flame by stirring from time to time until the chicken is cooked.

Now add the vegetables from the above step, mix all the ingredients and cook them for 2 more minutes in high flame.


Serve hot.

Wok de poulet tandoori Emile Noël