Heat oil in a large stock pot over medium-high heat; add half the chicken pieces and brown on all sides for about 6 minutes. Continue with the remaining chicken pieces. Add onions and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. Add garam masala and curry powder; sauce for 30 seconds to a minute until they are aromatic but not burning. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Add bay leaves. Add soup mix and stir. Bring to a boil. Once boiling reduce to a simmer, cover with a lid and cook for 1 1/2 hours. Sir occasionally to prevent sticking. Add more stock or water if beans absorb too much liquid.

Vegetarian option: Omit the chicken breasts and chicken stock and use vegetable broth instead. Add an assortment of vegetables to your taste such as 2 cups sweet potatoes, 1 cup roasted corn, 1 cup winter squash or 1 cup cauliflower. Watch throughout cooking process and add water as needed.

Makes 10 servings.