Adapted from Wolfgang Puck's recipe.
lb. chicken breasts, skin removed, cut into 1 inch chunks
tablespoons salt, divided
teaspoons ground black pepper, divided
cup ghee or clarified butter
cups sliced onions
tablespoons minced garlic
tablespoons minced ginger
minced jalapeno chile, seeds and membrane removed
tablespoons curry powder
cups diced tomatoes
tablespoon tomato paste
cups boiling potatoes, 2-inch cubes
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.