Method:

• Place the chicken and 750ml of water in a large saucepan and bring to a boil.
• Add half the onion, 5ml curry powder, thyme, stock, and salt. Cook for 10 minutes or until the chicken is almost cooked through.
• Drain, reserving the liquid. Pat the chicken dry with a paper towel.
• Blend the pepper, tomatoes, and remaining onion. Set aside.
• Fill a large saucepan with oil, and place over medium-high heat.
• Cook the chicken, turning the pieces until they’re golden. Transfer the chicken to a plate, reserving a little oil in the pan.
• Add the tomato mixture and the remaining curry and thyme to the pan. Turn the heat up.
• Add the tomato paste and cook for 5 minutes until the oil separates from the paste.
• Add the chicken and cook for 3 minutes, ensuring that the pieces are coated. Remove with tongs.
• Add rice to the cooking liquid and 1 litre of water to the tomato sauce.
• Reduce the heat to low, cover and cook, stirring for 45 minutes or until the liquid is absorbed.
• Return the chicken to the pot and heat through.
• Serve with roasted tomatoes and fried bananas.