Indian Curry With Potatoes, Chicken, And Eggplant - cooking recipe

Ingredients

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

Preparation

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).
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
Serve with hot basmati rice or naan/chapatis/roti.