This chicken stew recipe is courtesy of my mum 

Ingredients

1 chicken – cut to curry pieces / or 4 chicken Maryland pieces cut to small pieces

1 large potato – peeled and quartered
1 carrot – cut to medium sized pieces – about 1 inch 
Half cup shelled peas
Half cup beans cut to 1 inch length
2 large onions thinly sliced
1 inch ginger – grated
3 tbs vegetable oil
1/2 inch cinnamon stick
3 green cardamoms
6 black peppercorns
1/4 cup flour

Method

Place a large pan on the cooktop and add in the oil. Add the spices on when the oil heats up.

After 20 seconds, add the onion, salt and sauté lightly till soft and then add the chicken. Fry a bit in the oil to seal the juices in the chicken. Add ginger and continue to saute. Add the flour in and again sauté for a bit. Then transfer all the ingredients in the pan to an oven proof dish. Add water to cover the chicken and the vegetables, and extra salt if needed and half a tsp of sugar. Cover the dish with foil and cook in the oven for 30 mins at 170degrees C. Switch off the oven after 30 mins and let the stew cool a bit in the oven.

Remove after half hour and serve with rice or bread.