Senegalese Chicken and Vegetable Curry

Ingredients:

900 g chicken, cubed

2 tbsp olive oil

2 medium onions, chopped

1 medium bell pepper, chopped

2 medium chillies, chopped

1 medium carrot, chopped

1 medium aubergine (eggplant), chopped

1 small cauliflower, chopped

1 medium potato, chopped

1 tbsp curry powder

1 tsp thyme

1/2 tsp cayenne pepper

1/2 tsp salt

8 large tomatoes, chopped

1 tbsp cider vinegar

Salt and black pepper to taste

Cooking Instructions:

In a large pot, brown the chicken in the oil. Once nicely coloured on all sides remove from the pan and season with salt and black pepper. Add the onions to the pot along with the bell pepper and the chillies and fry for 5 minutes. Add the tomatoes and fry for a further five minutes. Now add all the remaining vegetables, the curry powder, thyme, cayenne pepper and salt. Simmer for 10 minutes then return the chicken to the pan. Bring back to a simmer and cook for 30 minutes (add a little water if it gets too dry). Finally, add the vinegar, stir-in well and serve over rice or couscous.

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