Indian spiced stew with chicken and potatoes

Salt and pepper and sear chicken in a ditch oven on both sides and remove

Add all veggies until the onions are browned, about 15 minutes.

Add tomato paste and seasonings until the paste turns brown, about 5 minutes.

Add chicken, stock, pure, tomato paste and heavy cream, salt and pepper

Bring to a boil and cover partially and reduce heat and simmer. Cook about an hour until chicken is about ready to fall apart and pull it out and pull into but sized pieces.

Add potatoes, cover and simmer for about 30 minutes and add chicken back and cook until potatoes are tender

Juice half a lemon and simmer for 10 minutes and pull off the heat and serve with cilantro, yogurt and naan bread