2 tablespoons olive oil
2 pounds boneless chicken thighs, 1-inch dice
2 cups white onions, medium dice
6 cloves fresh garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 large carrots, peeled and medium dice
1 (15-ounce) can coconut milk
2 tablespoons Rumi Afghan Curry Braise
1 tablespoon Rumi Garam Masala
2 teaspoons Rumi Wild Black Cumin
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground white pepper
3 cups chicken broth
1 pound fingerling potatoes, medium dice
2 tablespoons fresh cilantro, roughly chopped
3 green onions, sliced
Juice of 4 limes
salt, to taste
Add the olive oil to a pot over medium/high heat. Once hot, add in the chicken. Sear, flipping occasionally, until well-browned on both sides.
Add the white onions, garlic, ginger, and carrots. Cook for about 5 minutes more.
Add in the coconut milk, spices, and chicken broth. Let simmer, stirring occasionally, for 15-20 minutes.
Finally, add the potatoes and simmer until tender, about 30 minutes more.
Turn off the heat and add in the cilantro, green onions, and lime juice.
Season with salt to taste, and garnish with more fresh cilantro.
Chef Aaron says: This dish can be made vegetarian by eliminating the chicken and substituting vegetable broth for chicken broth.