Wash your chicken thoroughly and place in a pot

Dice some onions and pour into the chicken and then add salt, seasoning cubes, curry and cinnamon powder.

Blend the fresh pepper together with ginger and garlic and pour into the chicken. Stir well, cover the pot and turn on the heat.

While the chicken is on fire, blend the fresh tomatoes together with onions and fresh pepper and set aside.

Check to ensure the chicken still has water, if not then add a little water so it can cook well for at least 30 minutes

Once the chicken is ready, bring them out and save the stock.

Place a dry pan on fire, once it's hot pour in some vegetable oil.

Allow the oil to heat up for about 60 seconds a d then add the blended tomatoes, pepper and onions.

Do not stir. Just turn down the heat and allow it fry until the water dries up before tou stir (this will keep your sauce from having a slappy taste).

Once the paste is dry, add some salt, seasoning cubes, curry and cinnamon powder and then some grinded garlic and ginger. Stir well a d allow it heat for a little while.

Gently pour in the chicken and stir carefully.

Reduce the heat and cover the pan so the sauce can mix well with the meat.

After about 2 minutes, your peppered chicken is ready.