PROCEDURE 1. Grate your ginger and garlic to get loosely packed flakes. Or pound, dice, whichever works for you.
2.Pour 3/4 litre of water in a saucepan contain your chicken. Add a tablespoon of salt, ginger and garlic and boil over high heat for 10-15 minutes depending on how soft your chicken is. This helps to create soup that you will pour in after adding all the ingredients.
3. While the chicken is boiling, dice your carrots, tomatoes, onions, peppers, fresh corriander, peel and cut the Irish into four pieces, and an extra clove of garlic. Dispose off the rubbish and clean your work area. Clean working area= clear mind and enjoyable cooking. 😉
4. Pour the chicken in a bowl and put back the saucepan on medium heat, add 2 tablespoons of oil. Once the oil is ready add the chicken, saute for about 8 minutes or until the chicken is browned.
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One can also just add cooking oil to a saucepan and add fresh chicken, saute until brown and add ingredients as below then add plain water after all is done.😉
Note: If the chicken has its own fats then it's best to use those instead of adding oil. In case you're cooking for health sensitive people, after draining the chicken put back on medium heat, fry in the chicken's fat even if it's little for a few minutes or until browned if possible.
4. Add tomatoes, potatoes and carrots, mix well, cover and let cook for about 5 minutes. Stir well and make sure all the chicken is covered in the juicy mixture😋 then add green chilli (optional), onions and the extra garlic. Mix, cover and let it cook for about a minute.
5. Add all purpose seasoning, mix curry powder (Royco chicken flavour) two tablespoons of the chicken soup and add to our chicken. Alternatively:, you could add little soup in the chicken, make a well and mix the curry powder from there then mix everything together. If it starts sticking to the saucepan, add more soup and stir scraping the saucepan to avoid more sticking.
6.Add soy sauce, green pepper , corriander and spring onions(optional). Mix well and cover for about two minutes. Note: Adding these last helps to create more flavour and aroma than adding them with the tomatoes at once.
Add the remaining chicken soup/stock/broth and add some water if need be. Taste for salt and add if necessary. Cover and cook over relatively low heat until ready. Skim off the excess oil and keep to use another day. Serve with white rice, matooke, kalo, pilao, chapatis, etc, the choice is yours. For me it's always with matooke😍.
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I think that's it for today. Hope to see you in the next recipe. Read, comment, vote and share. Suggestions are also welcome. Wear your mask.
Ps: None of the pictures are mine except the one for the browned chicken and the ready chicken stew.😊😊 Got the rest from Pinterest.
