Kari Ayam Terung - chicken curry with eggplant from Palembang

Kari Ayam Terung chicken curry with eggplant from Palembang Bahan-bahan: ingredients: 500g chicken 500 ml of water 200g aubergine 250 ml coconut milk 10 salam leaves 4 cloves 3 cm cinnamon 3 green chilies 3 red chilies 1 tomato Haluskan: bumbu 5 shallots 5 cloves garlic 2 red chilies 2 cm jahe 2 cm kunyit 1 tsp salt 1/2 tsp palm sugar 4 cardamom, roasted 2 tsp ketumbar, toasted 1/2 tsp jinten, toasted 1/2 tsp fennel, toasted 1/2 teaspoon pepper 1/4 teaspoon nutmeg Cara membuat: preparation: Cut the chicken into pieces, the chilies into strips and tomatoes into pieces. Cut the eggplant into strips. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste with the salam, cinnamon, cloves and chilies for 5 minutes. Add the tomatoes and the chicken and cook until the color of chicken changes. Add the water and cook chicken until half cooked. Add the eggplant and fry it gently. Add the coconut milk and cook until tender and the sauce has thickened.