These are the ingredients. Use vegetables of your choice.
Preseason the chicken with pepper (not listed).
Slice eggplant into 1 cm half rounds, julienne the bell peppers, thinly slice the onions, and shred the shimeji mushrooms.
Heat a small amount of olive oil, fry the chicken with the skin down, then transfer to a pot. Fry until slightly browned.
Heat the remaining oil and add the spice ingredients marked with a ☆ over low heat until fragrant. (Be careful not to burn the spices.) This step is optional.
Add the onions, garlic, ginger, and red hot peppers and stir fry.
Add the curry powder and stir-fry with the eggplant. Add more oil if needed.
Transfer to a pot and add the shimeji mushrooms. Add the ingredients marked with ★ and stew. (No need to stew for a long amount of time.)
Add the green and red and stew a bit longer (a few minutes).
Add the garam masala (optional), then it's ready to serve.
Serve on plate with rice, and garnish with basil or coriander leaves, to taste.
Story Behind this Recipe
I tried to create a curry to eat for lunch in the summer.
There's no need to stew for a long time. It's done as soon as the ingredients are cooked. Try using your own variety of vegetables, seafood, etc. Use your choice of spices. It's delicious even just with curry powder!