Thanks Arv. I had to zoom in to even see the potatoes. And I don’t think potatoes and tomatoes live particularly well with each other. So I’m with you on omitting. I will likely try something similar and sub chickpeas for the potatoes.
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Last year or so I’ve been doing this Pakistani Karahi Chicken a lot - it’s super fragrant and really tasty. It does require a good spice grinder, tho.
I’m no huge fan of soft bell peppers in cooking, and there’s a debate online if Karahi chicken should include it at all, but when done in this way, basically just super-quickly turned in the ghee so they remain crunchy, it’s very tasty. Same goes for onions - trick is to keep them ultra crunchy (so I do even less than the 2 mins they recommend) and just add them in just before serving.
I also love that it’s not too saucy and swimmy - I’m really into semi-dry curries recently.
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I think in the picture I included that was an example made with carrots. It might be hard to get browning with chickpeas. Many of the chana types of recipes are all a bit more soupy/stewy, I love those too.
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