Adapted from Wolfgang Puck's recipe.
|2||lb. chicken breasts, skin removed, cut into 1 inch chunks|
|2||tablespoons salt, divided|
|2||teaspoons ground black pepper, divided|
|¼||cup ghee or clarified butter|
|4||cups sliced onions|
|3||tablespoons minced garlic|
|3||tablespoons minced ginger|
|1||minced jalapeno chile, seeds and membrane removed|
|2||tablespoons curry powder|
|4||cups diced tomatoes|
|1||tablespoon tomato paste|
|4||cups boiling potatoes, 2-inch cubes|
|6||cups chicken stock, divided|
Season chicken with 1 tablespoon of salt and 1/2 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining tablespoon salt, 1 1/2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown. Add the garlic, ginger, jalapeno, bay leaf, and curry powder. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic. Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock, as necessary. Taste and adjust seasoning with salt, pepper, and sugar.