In a small bowl, mix together the dried curry spices. Season the chicken with half of the spice mix and let it rest for 1 hour.

When ready to cook, coat the chicken pieces well with the flour. Shake off any excess. In a large skillet, heat the oil over medium heat and brown the chicken on both sides. Remove the chicken from the skillet and set aside.

In the same skillet, sauté the onion, garlic, and ginger. If there is any leftover flour on the plate, add it now along with the remaining half of the spice mix.

Add the eggplant and stir well. Pour in the water, add the potatoes, bouillon cubes, and return the chicken to the skillet.

Cover the skillet with a lid and simmer on low heat, allowing the sauce to thicken and the chicken, potatoes, and eggplant to cook. Occasionally turn the chicken and vegetables. If the sauce gets too thick, add a little more water.

Cook for about 20–25 minutes until the chicken and vegetables are cooked through. Near the end of cooking, add the tomatoes, green onions, and cilantro.