Wash rice, parboil, drain with a basket, put in a pot, add the required quantity of water to cook, add salt to taste cover and allow to cook until water dries up and rice is cooked. Set aside.

Pick the beans and remove stones, wash, put in a pot of water, add potash as required, boil until half cooked, drain with a basket to remove black water, put in a pot again, add some salt, add the required quantity of water to cook, cover and allow to boil until beans becomes soft. Set aside.

Wash the chicken properly, put in a pot, add seasoning cubes and salt as required, add curry and thyme, add some onions, pour in the required quantity of water to cook the chicken, cover and allow to cook until chicken is tender. Set aside. Reserve the chicken stock for later use.

Pour some vegetable oil in a pot, add chopped onions, add blended pepper and tomato, add blended ginger and garlic, and stir continuously to avoid burning, fry dry until the moisture evaporates, add the chicken stock, add the boiled chicken and stir well. Add seasoning cubes and salt if necessary. Cover and allow to cook for about 5mins. Stew is ready!