Ingredients:
4 tbsp. olive oil
2 cups finely chopped onions
4 oz. ginger root peeled & minced
1 tsp. crushed garlic
3/4 tsp. cayenne
1 tbsp. coriander powder
1 1/2 tsp. cumin powder
1/2 cup mustard powder
1 tsp. cornstarch
1 lb. skinless, boneless chicken breasts (cubed)
1/2 cup. Curry Powder
1 tbsp. dried red jalapeno peppers or red Jalapeno Hot Sauce
1 tsp. salt
1 can chicken broth
1 can coconut milk
12 oz. sliced egg plant
12 oz. green beans
finely chopped cilantro

Directions:
1. Dissolve cornstarch in cold water set aside.
2. In a large saucepan with a tight-fitting lid, heat oil over medium sauté chicken, chopped onions, garlic and ginger root.
3. After chicken is cooked add some chicken broth, coconut milk, curry powder, tomato paste and the remaining spices and ingredients.
4. To thicken the dish add the cornstarch with cold water.
5. Simmer for 8-10 minutes and add vegetables. Cook until the vegetables are ready.
6. Serve over steamed rice.