Heat the oil in a large 12 inch skillet. Add the chicken pieces and fry over medium heat until brown on all sides. Remove from the skillet and place in a large heavy bottomed kettle.
Add the onions, garlic and jalapeno to the skillet. Cook and stir over medium heat until onions are soft and golden.
Stir in the curry powder and stir for a couple of minutes to get the raw flavor out.
Add the eggplant, christophene, papaya and tomatoes and cook for about 3 minutes.
It should look like this. So yummy and aromatic!
Spoon the vegetable mixture over the chicken in the kettle and stir in the chicken broth and coconut milk.
Cover and simmer for about 30 minutes until the chicken is cooked through and the vegetables are tender. Stir in the lime juice, salt and pepper. Taste and adjust salt as needed.
Serve over plain cooked rice and enjoy!