2 medium onions sliced
2 Tablespoon tomato puree
2 cans of tomato plumps
spring onions (chopped)
season of choice
stock cubes of choice
nut meg (optional)
Salt to taste
1 Wash and prepare the chicken, cut into the desired sizes.
2 Steam in the garlic, onion, ginger mixture and add any seasons of choice and salt to taste.
3 Drain of the stock and keep for the stew.
4 Deep fry the chicken in vegetable oil
5 Nicely slice the onions, chop the spring onions, and chop the mixed sweet peppers
6 Fry the sliced onions in 3 table spoon of oil for about 3- 5 minutes
7 Add the tomato puree, keep stiring for about 5 minutes
8 Add a teas spoon full each of the curry powder and nut meg
9 Add the mix pepper, and stir continuously
10 Blend the tomato plums with chill pepper, and some onions
11 Add the blend tomato mixture to the stew and stir.
12 Allow to cook and reduce for about 10-15 min on a low heat
13 Add the chicken stock and allow to simmer for another 10-15 minutes.
14 Taste for salt and season.
15 Add the fried chicken pieces and chopped spring onions ,allow to simmer for 10 min .
Stew is ready. can be rice, pasta, boiled yam/ potatoes etc.