Ingredients:
800g chicken pieces
2 onions, chopped
3 garlic cloves, chopped
3 tomatoes, blanched, peeled, de-seeded and chopped
100g tomato purée
1 tsp fresh hot chilli, crushed
1 bayleaf
3 carrots, diced
1/2 small cabbage, shredded
1 aubergine (eggplant), diced
1 slice of pumpkin, peeled and cubed
1 large bell pepper, diced
1 Maggi chicken cube
salt and freshly-ground black pepper, to taste
3 tbsp oil for frying
Method:
Heat the oil in a pan, add the chicken pieces and fry until golden brown in colour. Remove the chicken with tongs and set aside.
Add the onions, garlic and bell pepper to the remaining oil in the pan. Fry for about 5 minutes, or until the onion is golden brown then add the chilli and the tomato flesh. Cook for 5 minutes more then mix the tomato purée with 50ml boiling water and stir into the pan.
Crumble in the Maggi cube and ad the bayleaf along with the remaining vegetables. Bring back to a simmer and return the chicken to the pan. Cover and simmer gently for about 40 minutes, or until the chicken and the vegetables are tender.
Serve hot, arranged on a bed of rice.
