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1
Heat the oil in a 12-inch skillet over medium-high heat.
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2
Add in the celery, onion and carrots and cook till the onion is translucent/soft, about 2 to 3 min.
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3
Add in the garlic and bay leaves and cook 2 min more.
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4
Add in 2 c. of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans.
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5
Stir to combine well.
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6
At this point, the stock should cover 3/4 of the mix; if necessary, add in more stock.
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7
Season with salt and pepper to taste.
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8
Heat the remaining stock in a saucepan over medium-low heat.
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9
Add in 1/4 c. of parsley to the skillet.
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10
Bring the stew to a boil, reduce the heat and simmer, covered, till the vegetables are soft, 45 min to 1 hour.
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11
As the stock evaporates, add in 1/2 c. hot stock to the stew at a time, as though making a risotto.
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12
The stew will thicken as it cooks.
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13
Just before serving, stir in the remaining parsley.
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14
Transfer the stew to a hot tureen or possibly bowl to serve.
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15
Serve with roasted leg of lamb, tandoori chicken skewers or possibly grilled curry fish filets.
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16
This recipe yields 4 to 6 servings.
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17
Comments: Look for cans of Madras curry pwdr at Indian and Asian markets, Indian curry pwdr at Indian markets and small cans of Thai curry paste at Asian markets.
