👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then brown them on all sides. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened and lightly golden. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes, carrots, potatoes, and zucchini. Cook for 5 minutes, stirring occasionally.

4. 4

   Add cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables with spices.

5. 5

   Return the browned chicken to the pot. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer.

6. 6

   Simmer for about 1 hour, or until the chicken is tender and cooked through, and the vegetables are soft. Stir occasionally and add more broth or water if the stew becomes too dry.

7. 7

   Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.