Ingredients
1 Chicken thigh (seasoned with salt and pepper)
1 Salt and pepper (to taste)
1 Carrot
2 small Japanese type Eggplant
2 Onion
1 Vegetable oil (as needed)
1 Water
1 tsp Soup stock (I used granules)
Method
Sources
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Recipe1M+
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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skin the chicken, cut into bite-sized pieces, then season with salt and pepper. roughly chop the carrots and cook them in a microwave until tender. shave off a few strips of the eggplant skin and chop roughly. thinly slice the onions. julienne the peppers. heat up a pot, add the vegetable oil, and cook the chicken until browned. stir-fry the onions until translucent. add the eggplant and stir-fry a bit. add enough water to cover the ingredients and add the soup stock granules. simmer until soft while skimming the surface. add the coconut milk and bring to a boil. turn off the heat, add the curry roux, and let dissolve. once the roux has dissolved, add the carrots and peppers and turn the heat back on. dilute the roux as you like with water and simmer until the peppers are tender. finally, season with salt and pepper to taste. i used this coconut milk.