Curry with Summer Veggies

• 200 g chicken thigh (about 0.4 pounds)
• 2 eggplants
• 2 green peppers
• 1 large tomato
• 1 onion
• 1 bunch mushrooms
• half a box Japanese curry mix

1. Cut chicken and vegetables into bite-size pieces.
2. Soak egg plants in water for at least 5-10 min.
3. to remove harshness.
4. Break off mushrooms into smaller pieces.
5. Slice onions.
6. In a frying pan, add 1 Table spoon of olive oil and fry sliced onions until golden brown.
7. Add chicken and cook until golden brown.
8. Add 1 more olive oil and vegetables into the pan and fry altogether quickly.
9. Cover and simmer for 5 min.
10. until egg plants are softened.
11. Add water as per the instructions on the curry mix box (about 2 cups) and bring it to boil.
12. Skim off the scum and fat.
13. Lower the heat to medium.
14. Cover and cook for 5 min.
15. Turn the heat off, break the curry mix into smaller cubes and add them into the pan.
16. Mix slowly until the curry mix is well blended.
17. Notes: My recommendations for the curry mix are "KOKUMARO" and "JAVA CURRY."
18. Sometimes it tastes really good when you mix two to three different brands and create your own mix!
19. :) As for vegetables, okra and asparagus would taste great as well.
20. Just FYI: Here's an example of a beautiful way to present your curry.
21. (Not mine, but a curry restaurant's near my place.
22. They make really great curry...)

chicken thigh, eggplants, green peppers, tomato, onion, mushrooms

Taken from cookpad.com/us/recipes/275977-curry-with-summer-veggies (may not work)