Summer's Choice Coconut Milk Curry

• 8 Chicken (drumettes)
• 1 Eggplant
• 1 Bell peppers (red, yellow, or orange)
• 1 large Green bell pepper
• 1 pack Shimeji mushrooms
• 1 Onion
• 1 Garlic (finely chopped)
• 3 cm Ginger (finely chopped)
• 1 Red chili pepper
• 3 tbsp Olive oil
• 3 tbsp Curry powder
• 2 tsp Cumin (optional)
• 3 to 5 seeds Cardamon (optional)
• 1 stick Cinnamon (optional)
• 1 can Coconut milk
• 200 ml Water
• 2 tsp Chicken soup stock granules
• 1 1/2 tbsp Fish sauce
• 1/2 tsp Salt
• 2 tsp Sugar
• 2 tsp Garam masala (optional)
• 1 Basil or cilantro (optional)

1. These are the ingredients.
2. Use vegetables of your choice.
3. Preseason the chicken with pepper (not listed).
4. Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
5. Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot.
6. Fry until slightly browned.
7. Heat the remaining oil and add the spice ingredients marked with a over low heat until fragrant.
8. (Be careful not to burn the spices.)
9. This step is optional.
10. Add the onions, garlic, ginger, and red hot peppers and stir fry.
11. Add the curry powder and stir-fry with the eggplant.
12. Add more oil if needed.
13. Transfer to a pot and add the shimeji mushrooms.
14. Add the ingredients marked with and stew.
15. (No need to stew for a long amount of time.)
16. Add the green and red and stew a bit longer (a few minutes).
17. Add the garam masala (optional), then it's ready to serve.
18. Serve on plate with rice, and garnish with basil or coriander leaves, to taste.

chicken, eggplant, bell peppers, green bell pepper, pack, onion, garlic, ginger, red chili pepper, olive oil, curry, cumin, cardamon, cinnamon, coconut milk, water, chicken soup stock granules, sauce, salt, sugar, garam masala, basil

Taken from cookpad.com/us/recipes/170753-summers-choice-coconut-milk-curry (may not work)