Traditional curried chicken stew with samp and beans – Food & Home Magazine

Ingredients

• <h3>CHICKEN STEW</h3>
• 6 free-range chicken portions, skin on
• salt and freshly ground black pepper, to taste
• olive oil, to fry
• 1 onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 green/red bell pepper, chopped
• 30ml (2 tbsp) tomato paste
• 5ml (1 tsp) medium curry powder
• 1 x 400g tin tomatoes
• 1L (4 cups) chicken stock
• 5ml (1 tsp) sugar
• <h3>SAMP AND BEANS</h3>
• 500g samp-and-bean mix, soaked overnight and rinsed
• 2L (8 cups) water
• 125g brown/white onion soup powder
• chopped fresh parsley, to serve