Season the Whole Chicken (1) from the inside with Salt and Pepper (to taste).
Melt the Coconut Oil (3 tablespoon) in a dutch oven or other large oven-safe pot.
Mince the Fresh Ginger (1 tablespoon).
Mince the Garlic (2 clove).
Dice the Onion (1/2).
Add the Curry Powder (1 tablespoon), ginger, Ground Cumin (1 teaspoon), Ground Turmeric (1 teaspoon), Garam Masala (1 tablespoon), Ground Coriander (to taste), Mustard Seeds (1 teaspoon), and minced garlic to the oil and toast them on medium heat for 2 minutes.
Add the onion and sauté until onion is soft (2-3 minutes).
Stir it so it is covered in spices and brown it on each side.
Dice the Potato (1 cup).
Slice the Green Chili Pepper (1).
Dice the Eggplant (1 cup).
Add half of the potato, eggplant, green chili, and Water (1/2 cup). Cover with a lid and cook on low heat for 25 min, turning the chicken after 15 min.
Preheat oven to 200 degrees C (400 degrees F).
Add the remaining veggies to the pot and cook for 5 more minutes.
Put the chicken in the oven for 10 minutes or until nice and brown on the outside.
Peel and dice the Cucumber (1/2 cup).
Mince the Fresh Mint Leaves (6).
To make the raita, stir the Plain Goat's Milk Yogurt (140 gram), Salt and Pepper (to taste), cucumber, and fresh mint leaves. Store in your fridge until ready to serve!
Cook Basmati Rice (1/2 cup) according to package directions.
Cut the chicken in half and plate it on a bed of basmatic rice topped with the raita sauce!