Marinated Chicken Stew

Ingredients

1 cup sour milk

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon chilli powder

1 lemon lemon juice

1 whole chicken chopped

2 medium onions chopped

3 tomatoes roughly chopped

Cooking oil

1/2 teaspoon Cumin powder

1/8 cup coconut milk

Non stick pan or heavy base pan

Combine ingredients of the marinade and set aside

Chop the chicken and pour in the marinade

Place the marinated chicken in an air-tight container and refrigerate for at least 6 hours to a maximum of 12 hours

Heat some cooking oil in the non stick pan. Ensure the oil covers the base of the pan

Divide chicken into 2 portions, meaty and bony.

When the oil is very hot add the first batch of the chicken piece by piece to cover the base.

Let it brown on both sides. And set aside.

Add chopped onion to the fat in the nonstick or heavy base pan and add back all the chicken pieces

Add the roughly chopped tomatoes and a quarter cup of water

Cover with a lid and let it cook over medium heat

Once it has heated, add sprinkle cumin over the chicken add salt and chilies if necessary

Let it cook for a few more minutes then turn the chicken

Add 1/8 cup of coconut milk

Let it continue cooking over low heat as you keep turning. Add a little water if necessary.