Chinese Curry: ABC Tang Style

4 tbsp. vegetable oil4 cloves garlic, crushed3 med. onions, sliced lengthwise2 lg. chicken breasts, boned and cut in 2 inch pieces1 tsp. chili powder1 tsp. black pepper1 tbsp. curry powder2 tbsp. sugar7 tbsp. brown sugar2 tsp. salt1 tsp. ginger powder 2 tbsp. soy sauce1 c. water3/4 c. coconut milk3 med. potatoes, cubed(optional) 1 med (1 lbs) eggplant2 tbsp. butter mixed with 2 tbsp. flour (Thickener)
Heat
2 tablespoons oil in heavy pot over high heat, about 30 seconds.
Add
garlic; fry until brown.
Add onions; stir fry 3 minutes.
Add curry powder.
Remove onions
and set aside.Heat remaining oil in pot. Add chicken
Stir fry 3 minutes.
Add sugar, brown sugar, chili powder, ginger, black pepper, salt, soy sauce and water.
Mix in potatoes (optional: add chopped eggplant)
Bring mixture to a boil.
Reduce heat and cover. Simmer 20 minutes.
Mix in onions and coconut milk.
Cover and simmer 10 minutes longer.
Stir butter/ flour mixture into chicken.
Boil 1 minute or until thick.
Stir fry 3 minutes.
Add sugar, brown sugar, chili powder, ginger, black pepper, salt, soy sauce and water.
Mix in potatoes (optional: add chopped eggplant)
Bring mixture to a boil.
Reduce heat and cover. Simmer 20 minutes.
Mix in onions and coconut milk.
Cover and simmer 10 minutes longer.
Stir butter/ flour mixture into chicken.
Boil 1 minute or until thick.