100 gms boneless chicken cubes (bite-size)
1 sweet corn
2 small tomatoes
1 medium-size onion
2 garlic cloves & ½-inch ginger
1 tbsp oregano seasoning
1 tbsp black pepper powder
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp coconut milk
2 tbsp olive oil (extra virgin)
Salt & Water as required
Marinate the chicken cubes with coconut milk and keep it aside for 20 minutes. Cut the eggplant in medium-size cubes, diced tomatoes, onions, chopped garlic and ginger. Break the sweet corn with the cob into three parts.
Heat a saucepot and add the marinated chicken. Close the lid of the pot to simmer for 10 minutes. Add the vegetables, stir once, add 1 1/2 cup of water, and let it boil for 10 more minutes in low flame.
Put black pepper, red chilli and turmeric powder to the pot. Mix it properly with the ingredients and let it simmer for another 5 minutes to blend well with the spices.
Add the oregano seasoning with olive oil with a little salt and mix well to simmer for another 5-6 minutes to finish the dish. Serve your One-pot chicken vegetable curry and enjoy with any bread of your choice.