Curry with Chicken, Chickpeas and Potatoes

Fry onions in ghee (or butter) until brown. Add spices and continue to roast for about 1 min. Add chickpeas and 1/2 can coconut milk. Add water until peas are almost covered. Simmer gently for about 30 minutes. Add potatoes. Add salt. Lightly bubble for 15 minutes. Add meat and simmer for another 10 minutes. Towards the end, lightly bale without lid to get a creamier sauce. Season with salt, coconut milk, chili and perhaps other spices. Mix in cilantro just before serving.

[Rita Noestdal] To the origin story

Tip: Always use aromatic spices to enhance your dishes!

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