Step 1: Assemble initial ingredients
2 onions, coarsely chopped
few dried chiles, whole
sweet red pepper, chopped (Bell pepper or similar. These were gypsy peppers from the farmers' market.)
1.5 lbs Japanese eggplant*, chopped
few fresh chiles, chopped (how spicy do you like your curries?)
ginger, coarsely chopped
leeks, chopped (I had leftovers in the fridge; they're hardly traditional)
Add the onions and dried chiles to the pot with some canola oil, and stir while you chop the rest of the veggies.
*Use anything but the big Italian type. Asian eggplants are smaller, sweeter, and cook better in stir-fries.
Step 2: Add vegetables
When they've softened, add the eggplant, a bit more canola oil, and the ginger. Stir as needed to prevent sticking.
Step 3: Chicken
Step 4: Season
~1c coconut cream (coconut milk will do)
~1T curry powder to taste/color
2-3 limes, zested* and juiced
5+ cloves grated garlic* (I like LOTS of garlic; your mileage may vary)
grated ginger* (yes, we did add ginger earlier- this is extra)
handful cilantro, chopped
handful raisins (sweet)
~1T brown sugar (in lieu of palm sugar)
fresh ground pepper
optional but very good:
~1t fish sauce (to taste)
splash sesame oil
~1/2t tamarind paste (for additional sourness)
fresh tumeric, grated* (for yellow and a bit of flavor depth)
*use a microplane zester
Add seasonings and stir as the chicken cooks. This should go quickly if you've chopped it into small enough chunks. When the chicken is done, taste and adjust seasonings as desired. You should clearly taste hot, sour, sweet, and salty within the curry. Punching up the flavor with a bit more of the fresh ingredients at the very end can be extra-good.