Ingredients
- 1 pound chicken thighs or breast cut in bite-sized pieces
- ½ cup canola or cooking oil
- 2-3 Curry leaves
- 1 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 Tablespoon curry powder or more
- 1 medium onion diced
- 2 medium tomatoes diced
- 1 cinnamon stick
- 1 ½ teaspoon paprika
- 3 green cardamom pods lightly crushed
- 8 ounce or less potatoes cleaned and cut into cubes
- 1 15 ounce can chickpeas rinsed and drained
- ½ teaspoon cayenne pepper optional
- 1 ½ cup or more chicken broth or water
- Salt and pepper to taste
Directions
When ready to cook, heat up large Sauce- pan with oil, and add onions, garlic,ginger, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes. Add chicken stock/ water if necessary to prevent any burns
Next add chickpeas, potatoes and chicken broth , about 1 1 1/2 cup , add more as needed. Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more
Adjust for salt, pepper and stew consistency.