• 1 pound chicken thighs or breast cut in bite-sized pieces
  • 1/2 cup canola or cooking oil
  • 2-3 Curry leaves
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • 1 Tablespoon curry powder or more
  • 1 medium onion diced
  • 2 medium tomatoes diced
  • 1 cinnamon stick
  • 1 1/2 teaspoon paprika
  • 3 green cardamom pods lightly crushed
  • 8 ounce or fewer potatoes cleaned and cut into cubes
  • 1 15 ounces can chickpeas rinsed and drained
  • ½ teaspoon cayenne pepper optional
  • 11/2 cup or more chicken broth or water
  • Salt and pepper to taste


  • When ready to cook, heat up a SUNFLAME SAUCEPAN with oil, and add onions, garlic, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions are 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.

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