👨‍🍳 조리법

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. Remove chicken from the pot and set aside.

   ⏱️ 8-10 minutes
2. 2

   Add chopped onions to the same pot and sauté until softened and translucent.

   ⏱️ 5-7 minutes
3. 3

   Stir in minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add diced tomatoes and cook until they begin to break down.

   ⏱️ 5 minutes
5. 5

   Stir in curry powder, turmeric, cumin, coriander, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

   ⏱️ 2 minutes
6. 6

   Return the browned chicken to the pot. Add the diced green bell pepper, sliced carrots, and cubed potatoes.

   💡 전문가 팁: Ensure vegetables are evenly distributed around the chicken.
7. 7

   Pour in the chicken broth, ensuring it mostly covers the chicken and vegetables. Bring the stew to a boil.

   💡 전문가 팁: If the liquid doesn't quite cover everything, add a little more broth or water.
8. 8

   Reduce the heat to low, cover the pot, and simmer gently until the chicken is cooked through and the vegetables are tender.

   ⏱️ 45-60 minutes

   💡 전문가 팁: Stir occasionally to prevent sticking.
9. 9

   Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.

   💡 전문가 팁: The stew should have a rich, savory flavor.