Indian Curry With Potatoes, Chicken, And Eggplant

• 3 tablespoons oil (any kind)
• 3 chicken breasts, boneless, skinless, 1-inch cuts
• 6 tomatoes, cut by 1-inch
• 6 gold potatoes, cut by 1-inch
• 2 eggplants, cut by 1-inch
• 1 large onion, sliced
• 5 cups water
• 3 -4 teaspoons garam masala
• 3 -4 teaspoons turmeric
• 3 -4 teaspoons indian curry powder
• 3 -4 teaspoons cumin
• 3 -4 teaspoons chili powder
• 2 -3 teaspoons garlic powder
• 2 -3 teaspoons salt
• 2 -3 teaspoons coriander
• 3 -4 teaspoons fennel seeds
• 3/4 teaspoon sugar
• 2 teaspoons nutmeg
• 3 1/2 teaspoons ginger

1. Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
2. Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
3. Serve with hot basmati rice or naan/chapatis/roti.

oil, chicken breasts, tomatoes, gold potatoes, eggplants, onion, water, garam masala, cumin, chili powder, garlic, salt, coriander, fennel seeds, sugar, nutmeg, ginger

Taken from www.food.com/recipe/indian-curry-with-potatoes-chicken-and-eggplant-454945 (may not work)