Tomato Chicken Stew

Ingredient

• 1 small chicken
• 1 large onion, sliced thickly
• 1 can whole tomatoes, lightly crushed
• 3 cloves garlic
• 2 dried bay leaves
• 200ml water
• 2 tbsp Worcestershire sauce
• 1/2 tbsp cornstarch

Method

• Cut chicken into bite sizes. Marinate with salt, Worcestershire sauce and cornstarch for at least 30mins.
• Heat up 2 tbsp oil in a pan. Brown chicken pieces in batches. Remove from heat and set aside.
• With remaining oil, add garlic and onion, fry till onion softened. Add crushed tomato, bay leaves, chicken and water, simmer on low heat for 30mins with lid covered. Adjust taste accordingly by adding some salt if desired. Serve hot with rice.