Cut the chicken into 2 cm pieces. Drain the chickpeas.
Chop the onions into 2 cm dices, and cut the bell peppers and eggplant into bite-size pieces and the ginger into thin strips.
Put the coconut milk in a pot and heat it over medium heat. Add 【1】 and 【2】 and bring it to boil, and cook further for 7-8 minutes. Add the canned tomatoes and bring it to boil again, and cook further for 4-5 minutes.
Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted. Turn on the heat again and simmer while stirring until the sauce becomes thick.
