4 pieces chicken thighs
1/2 eggplant (cut into bite size)
1 medium size onion (chopped)
2 tablespoon chopped garlic
2 tablespoon homemade chilli paste ( you can use sambal olek or chili boh)
1 big fresh tomato (chopped)
1/2 teaspoon shrimp paste or belacan
2 tablespoon curry paste (you can use curry powder and mix it with 2 tablespoon coconut milk)
1 cup thick coconut milk
2 cups water
2 tablespoon tarmarind juice
salt to taste
3 pieces curry leaves
2 to 3 tablespoon Olive oil or any cooking oil to spices.
Sautee onion, garlic, chili paste, tomato, shrimp paste and curry paste on medium heat with some cooking oil. Then add chicken and sautee until everything is coated well and chicken cook a little. Add water. Let it boil. Then add coconut milk, tarmarind juice, curry leaves and egg plant. Seasoned to taste. Serve warm with white rice or in my case I eat this yummy chicken curry with cheese bagel.
Carrots from the garden
On Sunday morning I got up and after a quick cereal breakfast I start picking up my shovel from the garage and headed to the garden. I began removing all the hardy herbs I have in my garden. Sue, my neighbor gardener told me that the mint can spread quickly in the garden if I do not remove them over the winter. So, I make sure I dug out all of the mint that I have in my garden.