[KATHRADA’S KOOKBOOK]

Chicken Stew

Ingredients:
15 ml (1 tbsp) vegetable oil
1½ large brown onions, peeled and chopped
30 ml (2 tbsp) Medium Curry Powder
10 ml (2 tsp) Chicken Spice
1 tomato, chopped
500 g mixed chicken pieces
2 carrots, chopped
2 potatoes, peeled and chopped
500 ml (2 cups) water
1 Chicken Stock Cube
30 ml (2 tbsp) Brown Onion Soup

Preparation:
Heat the oil in a pot and fry the onion until soft.
Add the Curry Powder, Chicken Spice and chopped tomato, and fry for about 2 minutes.
Add the chicken pieces and fry until golden brown.
Add the carrots, potato, water and Chicken Stock Cube, stir well and allow to simmer for 30 minutes with the lid on, stirring occasionally.
Just before serving, mix the Brown Onion Soup with 60 ml water (4 tablespoons) to make a smooth paste, and stir this into the pot.
Simmer for a further 5 minutes, or until thickened.
Serve hot with pap, rice, bread or on its own.