Ingredients and the process followed

* Oil (this largely depends on the size of your pot alongside what you’ll be using the oil for, I started with four tablespoons of oil, you can use less)

* Once your oil has heated up a bit then you can add 6 pieces of chicken (if you decide to use more or fewer chicken pieces you’ll need to alter the measurements for some ingredients)

Then add the following;
About a teaspoon of salt
Half a teaspoon of black pepper
A slightly heaped teaspoon of garlic powder (if you’re not a fan of garlic you can use onion powder)

Then brown your chicken on each side (I normally do this in 35 minutes)

Thereafter remove your chicken and set it aside for later

Using the same pot, add a tablespoon of oil (if needed) then add the following;
Onion(I used half of a medium sized onion)
Peppers(I also used half of each pepper; red, green and yellow)
Carrots (I used 3 medium sized carrots)

You’re also welcome to add any other vegetables that you want to use (such as potatoes or baby marrow)

Thereafter a tablespoon of mild curry rajah
1 teaspoon crushed garlic
1 chicken stock cube
Half of mutton stock cube (you can also substitute or use the chilli beef one instead)
Slightly stir and put back your chicken pieces
Add 375ml of water and let it cook for 20 minutes
Thereafter add 2 tablespoons of Worcestershire sauce
A teaspoon of basil
50g of tomato paste (you can replace this with 2 grated tomatoes and a tablespoon of the tomato paste if you like)
A tablespoon of knorr tasty chicken (2in 1 stew mix, you’ll find this in the soup section)
Then add two bay leaves and stir
Then let it simmer on low heat for 810 minutes (my stove was set at two for the simmer)

Enjoy