About this recipe:Perfect for large families and can last up to 3 to 4 days kept in the fridge, or even longer in the freezer, meaning less cooking during the week. For small families use 1/2 the amounts or 1/4 for 2 to 3 servings. Use boiling chicken, as the pre-wrapped stuff in the supermarket becomes too soft and falls apart. Blending the ingredients for the stew can be done in two parts if your blender (like mine) isn't big enough to take all the ingredients at once. Tweak the chillies and seasoning to suit your taste.
Wash the chicken then add to a large pot. In a blender add 1 halved onion, 1 piece of the ginger, 1 stock cube, 1 chilli (optional), and 500ml of water. Blend together until smooth then add to the chicken in the pot. Add more water if needed to just cover the chicken. Bring to the boil, then lower the heat and simmer until the chicken is almost cooked.
In the same same blender (no need to wash it) add the tinned tomatoes, red peppers, remaining chillies, 2 halved onions, and the remaining ginger; blend together until smooth.
In a pot, heat the oil over a medium heat and add the chopped onion, and fry until soft. Then add the tomato puree. Fry for another 1 to 2 minutes, then add the tomato mixture and cook until it starts to bubble slightly.
Add the thyme, crumble the remaining stock cubes and add to the stew and stir. You can add more water if the stew is still thick (should have a almost soup like consistency). Mix the stew then cover and leave to cook for 20 minutes.
Taste the stew, if there's still a tomotoey taste then leave it for another 5 to 10 minutes. If not turn off heat. Season with salt to taste. Serve with rice.