Trim Chicken pieces of excess fat and skin. Season chicken with chicken spice.

Heat oil in a large pot and brown seasoned chicken until golden then remove chicken from the pot and set aside.

In the same pot saute onion and garlic, once soft add all the remaining spices and cook for 1 minute while stirring.

Add tomato puree, chicken stock powder, and water to the pot and mix well

Add chicken pieces and veg to the pot and bring to a gentle simmer for 15mins.

If the sauce is too runny after the 15mins you may mix the cornflour with 1 Tbsp of water and add it into the stew to thicken the sauce.
Best served with warm pap or rice.