bunny chow

Ingredients

• 2 tablespoons ghee
• 2 cups chopped white onions
• 1/2 teaspoon ground Himalayan pink salt, or to taste
• 1 cup chopped red peppers
• 4 large cloves garlic, pressed
• 2 tablespoons minced ginger
• 1 cinnamon stick
• 3 cardamom pods, slightly crushed
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1/2 tablespoon Garam Masala
• 1/2 teaspoon fennel seeds
• 1 tablespoon tomato paste
• 2 large chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon freshly ground black pepper, or to taste (I always use mixed peppercorns)
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon brown sugar
• 3 cups peeled and cubed Yukon gold potatoes
• 1 1/2 cups low-sodium chicken broth, or as needed
• 1 can chickpeas, rinsed and drained (15 oz)
• 1 tablespoon freshly squeezed lime juice
• 4 large buns (such as kaiser)
• 1/4 cup chopped cilantro, for garnish
• 8 lime wedges, for serving