Chicken Stew

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• Blend tomatoes, onions, peppers (use your desired amount). 
• In a pan, pour some vegetable oil and heat it up. Once it is hot, add the chopped onions and bay leaves. Fry the onions until it is translucent, then add the tomato paste/tin tomatoes and fry for about 5 - 10 minutes or until it looses the tangy taste.
• Add the tomato blend and cook on medium heat.
• After 10 - 20 minutes, add some curry powder, thyme, seasoning cubes and salt to the stew and stir. Keep stirring the stew every 5 - 10 minutes to prevent it from burning at the bottom.
• While the stew is cooking, in another pan, add chicken, onions, fresh pepper, curry powder, thyme, seasoning cubes, little water and cook until done.
• When the chicken is done, deep fry in vegetable oil until golden brown. You can bake or air fry the chicken
• Cook down the stew until  most of the moisture is gone. At the point the stew would be more glossy, the oil and the stew would be uniform in color and the oil is more visible. The oil would settle at the top of the stew and is separate form the stew.
• Add the fried chicken and the chicken stock. The chicken stock adds more flavor  to the stew and increases them volume of the stew. If you are wondering why more fluid is added at the end after cooking down the stew to remove most of the fluid. The delicious taste of the stew comes from frying that long. Adding the chicken stock adds more flavor and increases the quantity of the stew so that it can last longer.
• Taste for seasoning and adjust accordingly. Cook for 5 minutes and the stew is ready.

Ingredients  

Tomatoes  

Habenero pepper/scotch bonnet pepper  

Bell pepper/Atarodo  

Tomato paste/tin tomatoes

Vegetable oil  

Chicken 

 Onions  

Curry powder  

Thyme  

Seasoning cubes  

Bay leaves  

Salt