Instructions: Heat a small stock pot. Add oil and swirl to coat bottom of pan. Add the onion; a pinch of salt. Cook, stirring, for about 4 minutes over medium heat. Add garlic and saute for 1 minute more. Increase the heat to medium-high. Add the chicken and sear. Add the seasonings stir to combine: cook for 1 minute. Add the carrot, potatoes and saute stirring for 1 minute. Add the tomatoes, broth and water. Bring to a simmer. Reduce heat, cover and cook for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked in the center. Sprinkle with chopped cilantro. May be served immediately or reheated gently.

Serving Ideas : Warm onion kulcha, naan or pita; Cucumber Yogurt Sauce (Raita)

NOTES : We turned Jay Solomons recipe for chicken curry into a soup. It was a good thing made wonderful with Onion Kulcha - carry out from local restaurant. Light soup for a late dinner. Make ahead and gently reheat. The spices will get stronger.

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