Nyma Ye Huku (Zimbabwean chicken stew)

Ingredients

• 500g fresh chicken breast
• 1kg tomatoes roughly chopped
• 1 bunch spring onions sliced
• 2 onions roughly chopped
• 5cm piece of ginger finely sliced
• 1 red chilli pounded to paste
• 1 tsp chilli powder
• 1 tsp dried parsley
• Salt and pepper
• Olive oil

Method

1.  Heat olive oil in pan medium heat and add ginger then onions stir for 5mins

2.   Add the chilli paste, powder and parsley, salt and pepper stir continuously.

3.  Turn gas high and slowly add tomatoes a little at a time.

4.   Turn down to a medium heat and cook for 15mins stir occasionally.

5.  Turn to low heat cook for a further 15mins stirring and mashing the tomatoes.

6.  Whilst tomatoes are cooking in a second pan heat olive oil and brown the chicken.

7.  Add the browned chicken to the sauce and bring to boil then simmer for 30min.

8.  Serve with cornmeal couscous or rice