Indian 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 (finely chopped)
• •4 cloves Garlic (minced)
• •2 tbsp Ginger (fresh, grated)
• •2 tbsp Tomato paste
• •28 oz Diced tomatoes (canned)
• •1 cup Chicken broth
• •2 tsp Garam masala
• •1 tsp Turmeric powder
• •1 tsp Cumin powder
• •1 tsp Coriander powder
• •1 tsp Chili powder (adjust to taste for medium spice)
• •1 tsp Salt (to taste)
• •2 tbsp Vegetable oil
• •1 cup Fresh cilantro (chopped, for garnish)
• •1 tbsp Lemon juice

Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.

2. 2

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

3. 3

   Stir in tomato paste and cook for 1 minute.

4. 4

   Add chicken pieces to the pot and brown on all sides.

5. 5

   Add diced tomatoes, chicken broth, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Stir well to combine.

6. 6

   Bring the curry to a simmer, then add cubed potatoes and sliced carrots. Cover the pot and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

7. 7

   Stir in lemon juice and garnish with fresh cilantro before serving.

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 suit your preferred level of spiciness.
• 💡Serve hot with basmati rice or naan bread.