Season chicken with enough spices to get a rich flavour and cook until it becomes tender. Add about 1 cup of water to it to extract enough broth for the potato porridge.

Separate the chicken from the broth once it is cooked, pull the chicken from the bones with a fork and keep aside.

Peel potatoes, rinse and cut them into medium size cubes and keep aside.

Place the chicken broth on the stove, add a little water to increase the quantity and bring to a boil. Bring the potatoes into the pot on the stove and cook for 5 minutes.

Season the potatoes with 1 seasoning stock cube, onions, turmeric powder, curry powder, crayfish and cook them until they becomes soft.

If the potato looks a bit watery to you, remove 3 of the potatoes and mash them into a paste and add it back to thicken the porridge or simple dissolve 2 tablespoons of plain flour and add into the porridge to thicken it perfectly.

Place a dried pan on heat, add 4 tablespoons of vegetable oil to it, stir in onions, ginger and garlic and fry for 2 minutes, add in the bell peppers, green chilli peppers, carrots and green peas into the oil and stir fry for 5 minutes on a low heat.

Season the vegetable with salt and stir to mix, add in the shredded chicken into the pan and cook with the veggies for 5 minutes more.

Cook the potato on a medium for about 3 minutes, put off heat. Serve your delicious chicken and curried potato porridge warm.