Cut the chicken into pieces, and add some salt and rosemary leaves on it. Mix and let it marinate for 10mins.

Ensure that you chop and grate all spices before starting to cook.

Put oil in a pan, on medium to high heat. When hot, put 2-3 chicken pieces. Don't overcrowd your oil, it will reduce the heat and make the chicken suck in oil. Fry, but don't let it cook fully. Just until it's brown and all the rosemary flavor is in

In another clean pan, put some little oil (you can use the leftover from dip frying). Put your chicken pieces in this pan. Add chopped red onions, and fry till golden brown. Add grated garlic and ginger and continue frying. Add chopped capsicum and Irish potatoes. This will allow the chicken and the flavors absorb.

Add salt and pepper to your preference. Add tomatoes and 2 tablespoons of wheat flour to thicken the stew. Add natural grounded spices if any, like sun-dried royco. Let it simmer until the tomatoes are cooked. Add some fresh water for stew.

When the meal is ready, add chopped coriander and mix well. Turn off the heat.

Serve with your favorite accompaniments, like chapati, corn meal or bread.