Ingredients

How to make it

  • In a large saucepot place the salad oil and heat it on medium high until it is hot. Add the onions, garlic, cumin, turmeric, salt and black pepper. Saute the ingredients for 5 minutes, or until the onions are tender.
  • Add the chicken pieces and saute for 5 minutes.
  • Add the chicken stock, red potatoes, and spearmint. Reduce the heat to low and simmer the ingredients for 20 minutes to 25 minutes, or until the potatoes are tender.
  • Serve the stew over the cooked white rice.

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