CHICKEN CURRY

Ingredients:

Chicken Breasts Skinned - 1.5 lbs
Coconut Milk - 1 1/2 Cup
Green Pepper - 1
Red Pepper - 1
Onions - 2 Medium
Mushrooms - 4 Medium
Chinese Eggplant - 1
Ginger - 1 inch piece
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cinnamon and Cardamon powder - 1/2 tsp
Salt & Sugar to taste
Oil

Procedure:

Cut chicken into small peices and keep aside. Cut all vegetables into
small pieces. Ginger should be grated. Put oil in a skillet over high
heat. Add all cut vegetables and ginger. Add salt and simmer, covered.
Stir occasionally. When the vegetables are half cooked, add the chicken
peices. Keep stirring occasionally so that it is cooked uniformly. When
chicken is almost cooked, add tumeric, cumin, coriander and chilli
powder. Fry for some more time. Add the coconut milk. If the milk is
very thick, then add water to bring it to desired consistency. But it
usually tastes good if the coconut milk is thick. Bring the mixture to
boil. Put the cinamon and cardamon powder before turning off the flame
and stir well. Serve hot with plain rice.