Eggplant & Butternut Squash Chicken Curry

• 1 butternut squash peeled & cubed
• 1 eggplant cubed
• 3 garlic cloves minced
• 1 tablespoon vegetable oil
• 1/2 pound chicken breast cubed
• 14 ounces coconut milk
• 1/2 cup water divided
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons curry powder yellow
• 2 teaspoons cornstarch
• 1 teaspoon ground cardamom
• 1 1/2 teaspoons dried basil
• 2 teaspoons hot chili sauce
• kosher salt

1. Add vegetable oil to a hot pan. Slide in garlic. Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.
2. In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil. Add to the chicken and garlic.
3. Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.
4. In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.
5. Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.

butternut, garlic, vegetable oil, chicken, coconut milk, water, fish sauce, sugar, curry powder yellow, cornstarch, ground cardamom, basil, hot chili sauce, kosher salt

Taken from www.yummly.com/recipe/Eggplant-_-Butternut-Squash-Chicken-Curry-1654858 (may not work)