Skin the chicken, cut into bite-sized pieces, then season with salt and pepper.
Roughly chop the carrots and cook them in a microwave until tender. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.
Heat up a pot, add the vegetable oil, and cook the chicken until browned.
Stir-fry the onions until translucent.
Add the eggplant and stir-fry a bit.
Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.
Add the coconut milk and bring to a boil.
Turn off the heat, add the curry roux, and let dissolve.
Once the roux has dissolved, add the carrots and peppers and turn the heat back on.
Dilute the roux as you like with water and simmer until the peppers are tender.
Finally, season with salt and pepper to taste.
I used this coconut milk.