1 whole chicken cut into smallish pieces
2 medium white onions, chopped
Maggi or onga for seasoning
1 tbsp tomato paste
3 cups diced tomatoes
1 blended red bell pepper
2 tbsp curry powder
1 tbsp nutmeg
Several sweet bell peppers, minced
1 cup chicken stock
1 serrano chili, minced
100g corned beef (optional)
1 carrot, chopped (optional)
Cabbage leaves, chopped (optional)
Serves Four Total Time: 60 minutes
Over medium heat add touch of olive oil, onions and serrano chili to a large pot, and cook for about 5 minutes. Remove onions and chili from pot and brown the chicken in batches. Add onions back in, along with tomatoes, blended and unblended bell pepper, curry powder and nutmeg. Stir and cook for about 6 minutes. Then pour in chicken stock and tomato paste. Stir again, add in seasoning, cover and let simmer for about 40 minutes. Serve over white rice.
