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.