Coriander chicken stew

My mother's creation. Simple but so delicious. The listed ingredient quantities are just a guideline, play around with it! This recipe allows you to be quite flexible. I'll add a more appetising picture when I make it next.

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Step 1

Fry the chicken pieces until lightly browned. Set aside.

Step 2

In a large saucepan, add the garlic with a small amount of oil on a medium heat until softened. If using onion, add first and add garlic when the onion is halfway cooked, around 4 mins.

Step 3

Add the fried chicken pieces to the saucepan. Mix for a few seconds.

Step 4

Add the tinned tomatoes and stir. If using peeled plum, use a spatula to break up any large pieces not previously cut it the can.

Step 5

Fill the tomato can with water and add. Stir and bring to boil.

Step 6

Add the chickpeas, half of the coriander and salt. Do not add too much salt as it will concentrate as the stew reduces.

Step 7

Reduce heat and simmer for 30+ mins, stirring occasionally, until sauce is a "good thickness"- slightly less than you want to serve.

Step 8

Add the rest of the coriander or mushrooms, if using. Mix and taste sauce. Add extra salt and pepper to taste.

Step 9

Cook for 10 mins or so longer, or until mushrooms are cooked.

Step 10

Serve with cooked rice, I prefer brown.