Firstly cook some rice. Dice the onion and garlic into small pieces. Chop all other vegetables and chicken into about 2cm cubes. Soak the chopped eggplant in a bowl of water for a while.

Put olive oil into a pot and brown the garlic and onion.

Then add in the chicken and sauté until it turns color. Add other vegetables and sauté well. Put in the curry powder, cinnamon powder, bay leaf and salt once all food has cooked through.

Add one cup of water into the pot and cook for about 10 min on medium heat. When it starts to boil, turn to low heat and keep cooking for about 15 min with the lid on, stirring occasionally.

Finally, pour in the coconut milk while mixing gently. Add more seasoning if needed. Serve the curry on the cooked rice, and add mint leaves for a nice finishing touch. Enjoy.