Chicken Stew

Method

Heat oil in a large heavy-bottomed pot and brown the chicken pieces on all sides, then remove and set aside. In the same pot, fry the cumin seeds until fragrant, then add the sliced onions and cook until golden and softened. Stir in the garlic, ginger, coriander powder, turmeric, and dried chillies, cooking for two minutes until aromatic. Return the chicken to the pot and add the tinned tomatoes with their juice, then pour in the stock and season with salt and pepper. Add the carrots and potatoes, bring to a simmer, cover and cook for about forty-five minutes until the chicken is tender and vegetables are cooked through. Taste and adjust seasoning as needed. Serve hot with flatbread.