- In a large pot, heat the olive oil over medium high heat. Add the sliced onion to the oil and sauté for 2 minutes before add in the red pepper flakes, baby eggplant and potatoes. Sauté everything together for 3-4 minutes and then add the garlic. Stir to combine until the garlic is fragrant and then add the raw chicken breasts. Sauté the chicken for a few minutes. 
- Add the curry powder and coconut milk. The liquid should cover all of the ingredients, if it doesn't add 1 cup of water at a time, until all the ingredients are covered, and bring to a boil. Reduce the heat to medium and let the mixture simmer for 20-30 minutes until the potatoes and the chicken are fully cooked. 
- After the chicken and potatoes are fully cooked, add the soy sauce and remove from the heat. Taste and season with salt if needed and the juice of 1 lime. Toss in a few fresh basil leaves and stir to combine. Let the flavors develop for another 5 minutes before serving over rice or quinoa.