Let's cook.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, and turmeric powder, cooking for 1 minute until fragrant.
Return the seared chicken to the pot. Add diced tomatoes (undrained), chicken broth, cubed potatoes, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a splash more chicken broth or water.
Taste and adjust seasonings as needed.
Garnish with fresh chopped parsley before serving.
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