Curried Chicken with Eggplant

Ingredients

• 1 kilo chicken, cut into serving pieces
• 2 cups eggplant, quartered and cut into 2 inch long
• 2 tbsp. celery, chopped
• 4 cups water
• 2 tbsp. flour
• 1 tsp. curry powder
• salt, pepper, vetsin to taste
• 1/4 cup coconut milk

Instructions

1. Fry eggplant with celery until light brown. Remove eggplant and set aside. Remove oil. In the same pan add chicken and water and boil until tender. Blend into the cooked chicken, flour and seasonings Cook mixture over medium heat and continue stirring until sauce thickens. Add coconut milk, stir, bring to boil and add eggplants. Cook for 2 minutes more. Serve with fried bananas and pickle relish.