Ingredients

6 chicken drumsticks or thighs,

1 Large onion chopped into half rings

3 Medium potatoes peeled and halved

2 Carrots cut into 1/2-inch slices

250g Mushrooms sliced (optional)

250ml chicken stock

1 Teaspoon freshly minced garlic

1/2 Teaspoon freshly minced ginger

1 Teaspoon Turmeric powder

1 Tomato quartered 1 Tablespoon tomato paste

2 Bay leaves Salt and Pepper

1 Teaspoon dried Oregano

Olive Oil

Ingredients 

Place chicken into large pot or cast-iron skillet.

Add a course salt and black pepper to the chicken

Brown the chicken pieces on medium heat and set aside.

Fry the onions and the bay leaves on medium heat until lightly browned add garlic and ginger and cook for 2 minutes. add chicken stock.

Add Turmeric and mix well. Add a teaspoon of tomato paste and mix well. Add potatoes, carrots, and quartered tomato, oregano, and stir once.

Add the chicken pieces on top of the vegetables Gently press everything down so all the ingredients are half submerged.

Replace the lid and reduce the heat down to the lowest setting. (You should hear it bubbling merrily) After 1.5 hours open the lid and check if there is enough liquid inside.

If it looks dry add a little bit of water. Leave for 1 more hour. If there is too much liquid smash one potato to absorb the liquid.

The stir once and serve with bread or rice.

Ingredients available at 1-Up Cash and Carry