Potato & Vegetable Curry with chicken

This recipe is from cookbook called What's cooking one pat by Tom Kitch. I added chicken and butternut squash and cook it in the slow cooker.
Ingredients

I lb chicken breast cut into large pieces
4 T. vegetable oil
1 butternut squash cut into large chunks
1 ½ lb. waxy potatoes, cut into large chunks
2 onions, quartered
3 garlic cloves, crushed
1 tsp. garam masala (or curry powder)
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 tsp. grated fresh ginger root
1 fresh red chili, chopped
8 oz. cauliflower florets
4 tomatoes, peeled and quartered
2 T. chopped fresh cilantro
1 1/4 c. vegetable stock
shredded fresh cilantro, to garnish   

Preparation method
Heat the vegetable oil in a large heavy pan or skillet. Add chicken and cook it. Add the potato chunks, butternut squash, onions, and garlic and fry over low heat, stirring frequently, for 2-3 minutes until the onions are beginning to soften. Add the garam masala, turmeric, ground cumin, ground coriander, ginger, and chile to the pan, mixing the spices into the vegetables until they are well coated. Cook over low heat, stirring constantly, for 1 minute. Add the cauliflower, tomatoes, chopped fresh cilantro, and vegetable stock to the curry mixture. Cook the potato curry over low heat for 30-40 minutes or until the potatoes are tender and completely cooked through. Garnish the potato curry with fresh cilantro and serve with plain boiled rice or warm Indian bread.