Slow Cooked Chicken Stew with Aubergine

Prepare vegetables: Peel and chop aubergine, chop onions, top and chop okra, chop chillis, peel and finely chop ginger and garlic.

Heat some oil in a heavy pan heat and lightly brown the chicken pieces.

Transfer the chicken to an ovenproof dish, add the rest of the ingredients and stir until all are well mixed.

Cook, covered, over low heat for 30 – 60 minutes or until the chicken is ready. Do not remove the lid after you have started cooking, but shake the pot every 10 minutes to prevent sticking.