Chicken Curry with Carrots and Potatoes

• •1.5 lb Chicken thighs (boneless, skinless, cut into 1-inch pieces)
• •2 medium Potatoes (peeled and cubed)
• •2 medium Carrots (peeled and sliced)
• •1 large Onion (chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Ginger (grated)
• •2 tbsp Tomato paste
• •1 14.5 oz can Diced tomatoes
• •1 cup Chicken broth
• •1 cup Heavy cream
• •2 tbsp Vegetable oil
• •2 tsp Garam masala
• •1 tsp Turmeric powder
• •1 tsp Cumin powder
• •1 tsp Coriander powder
• •1 tsp Chili powder (adjust to taste)
• •1 tsp Salt (to taste)
• •2 tbsp Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

2. 2

   Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

3. 3

   Stir in tomato paste, garam masala, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 1 minute, stirring constantly.

4. 4

   Add the chicken pieces to the pot and cook until browned on all sides.

5. 5

   Pour in the diced tomatoes and chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes.

6. 6

   Add the cubed potatoes and sliced carrots to the pot. Stir well, cover, and continue to cook for another 15-20 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.

7. 7

   Stir in the heavy cream and salt to taste. Simmer for a few more minutes until the sauce thickens slightly.

8. 8

   Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.

Chef's Tips

• 💡For a richer flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
• 💡Adjust the amount of chili powder to control the spiciness level.
• 💡If the sauce is too thick, add a little more chicken broth. If it's too thin, simmer uncovered for a few minutes to reduce it.
• 💡You can also add other vegetables like peas, bell peppers, or cauliflower to the curry.