Ingredients:\rbr\rbr2 medium onions sliced\rbr2 Tablespoon tomato puree\rbr2 cans of tomato plumps \rbrpepper \rbrsweet pepper\rbrspring onions (chopped) \rbrfried chicken\rbrChicken stock\rbrseason of choice\rbrcurry powder\rbrstock cubes of choice\rbrnut meg (optional)\rbrcookign oil\rbrSalt to taste\rbr\rbrMethod:\rbr\rbr1 Wash and prepare the chicken, cut into the desired sizes.\rbr2 Steam in the garlic, onion, ginger mixture and add any seasons of choice and salt to taste.\rbr3 Drain of the stock and keep for the stew.\rbr4 Deep fry the chicken in vegetable oil\rbr5 Nicely slice the onions, chop the spring onions, and chop the mixed sweet peppers\rbr6 Fry the sliced onions in 3 table spoon of oil for about 3- 5 minutes\rbr7 Add the tomato puree, keep stiring for about 5 minutes\rbr8 Add a teas spoon full each of the curry powder and nut meg\rbr9 Add the mix pepper, and stir continuously\rbr10 Blend the tomato plums with chill pepper, and some onions\rbr11 Add the blend tomato mixture to the stew and stir.\rbr12 Allow to cook and reduce for about 10-15 min on a low heat\rbr13 Add the chicken stock and allow to simmer for another 10-15 minutes.\rbr14 Taste for salt and season.\rbr15 Add the fried chicken pieces and chopped spring onions ,allow to simmer for 10 min .\rbrStew is ready. can be rice, pasta, boiled yam potatoes etc.