👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

   💡 Proffstips: Ensure onions are translucent but not browned.
2. 2

   Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Add the chicken pieces to the pot and brown them on all sides. This helps to seal in the juices.

   💡 Proffstips: Do this in batches if necessary to avoid overcrowding the pot.
4. 4

   Stir in the chopped tomatoes, curry powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

   ⏱️ 5 minutes
5. 5

   Add the diced carrots, cubed potatoes, and chopped green bell pepper to the pot. Stir to combine with the chicken and aromatics.

   💡 Proffstips: Ensure vegetables are evenly distributed.
6. 6

   Pour in the chicken stock. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

   ⏱️ 40 minutes

   💡 Proffstips: Stir occasionally to prevent sticking. Add more stock or water if the stew becomes too thick.
7. 7

   Taste and adjust seasoning with salt and pepper as needed. Stir in most of the chopped cilantro.

   💡 Proffstips: Save some cilantro for garnish.
8. 8

   Serve hot, garnished with the remaining fresh cilantro. This stew is excellent served with ugali, rice, or chapati.

   💡 Proffstips: Allow the stew to rest for a few minutes before serving for flavors to meld.