👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes, allowing the tomatoes to break down slightly.

4. 4

   Add the chicken pieces to the pot and brown them on all sides. This should take about 7-10 minutes.

5. 5

   Stir in the cumin, coriander, cardamom, ground cloves, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

6. 6

   Add the cubed potatoes and sliced carrots to the pot. Pour in the water or chicken broth, ensuring the ingredients are mostly submerged. Bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

8. 8

   Uncover and check the consistency. If the stew is too thin, you can simmer uncovered for a few more minutes to reduce the liquid. Adjust seasoning with salt and pepper if needed.

9. 9

   Garnish with fresh chopped cilantro before serving.