1.) Cut clean and de-skinned chicken into medium sizes and put in a pot of water. Add curry, thyme, salt, maggi, garlic, 1 onion and cook for about 30
minutes until soft.
2.) Cut and blend tomatoes, 1 onion, peppers and tomato paste with 2 cups of water. Put in a pot to boil for 15-20 minutes. Heat olive oil and fry blended tomato. Add tomato paste, curry, thyme, maggi, salt and boil for 10 minutes.
3.) Add cooked chicken into stew, add chicken stock (broth) into the stew and boil. Taste for salt and maggi and cook for another 10 minutes.
4.) Serve with brown rice, okro, boiled yam, ewedu, gbegiri etc and enjoy
© 2012 and Beyond. Dr. Ela Maris. TLN Fitness Services and TotalFatLossPlan.com
CALORIES PER SERVING: 150
PROTEIN: 20%
CARBS : 4.9%
FAT : 5%
CALORIES PER SERVING without Protein Source: 80
PROTEIN: 8%
CARBS : 31%
FAT : 11%
