3-3½ pounds (1.5 kg) chicken, cut into pieces
1-2 teaspoons (4-8 grams) Creole seasoning
¼-½ cup (62-125 grams) oil (canola, olive, or vegetable oil)
5-6 tomatoes (or 2 cups of tomato sauce)
1 tablespoon (8 g) garlic, minced (3-4 cloves)
½ teaspoon (1.5 g) dried thyme
1 tablespoon (7 g) smoked paprika
¼ teaspoon (0.5 g) curry powder
1 tbsp maggi or bouillon (chicken flavor)
2 green onions, chopped (white and green parts)
3 tablespoons (12 grams) parsley
1-2 cups (130-250 g) carrots, chopped
Season the chicken with salt, pepper and Creole seasoning. Keep aside.
Heat the oil in a large pot over medium heat until hot, then add the chicken and sauté, stirring frequently and scraping up any browned bits on the bottom of the pot, until the chicken is browned.
If using fresh tomatoes, mix tomatoes, onion and garlic.
If using tomato sauce, sauté onion and garlic until tender (4-5 minutes).
Pour the tomato mixture (or sauce, onion and garlic) into the chicken pot, add the thyme, smoked paprika, curry powder, bay leaf and bouillon, and simmer until it boils and is tender (depending on the chicken), 20-30 minutes, stirring to prevent the stew from sticking to the pot. Stir frequently.
Add carrots, green onions and parsley. Cook for another five minutes. Adjust the thickness of the stew with water or stock.
Season with salt as per preference. Remove the bay leaf.