Royal Garden Egg & Chicken Sauce

1 medium bowl chopped garden eggs (20 pieces)

Chicken parts

1 medium bowl blended peppers, onions, garlic, crayfish fresh curry and oregano leaves

30 pieces of chopped tomatoes 

1 large chopped onion

1 handful of chopped spring onions 

2 handfuls of ugu leaves 

1 tsp Asmie's Kitchen Mixed Spices 

1 tsp Asmie's Kitchen Secret of Cooking Spice 

1 tsp Asmie's Kitchen Meat Spice Blend 

1 tsp Paprika 

1 tsp salt 

3 stock cubes 

1/2 small cooking spoon oil 

Method 

Place a medium pot on the fire, wash and add the fresh chicken parts, season with some salt, thyme, crushed garlic, fresh curry and oregano leaves. Stir and cook till tender. Remove from the fire and set aside.

In another medium pot,  heat some oil in the pot. Add the blended tomatoes, peppers onions, garlic, crayfish, fresh curry and oregano leaves and fry for 5 minutes. 

Add the chopped tomatoes, onions, salt, stock cubes, Asmie's Kitchen Mixed Spices, Asmie's Kitchen Secret of Cooking Spice, Asmie's Kitchen Meat Spice Blend, Paprika and stir fry now and then. Add the cooked chicken parts with the broth and stir. Cook for 5 minutes. Finally, add the chopped spring onions and chopped ugu leaves. Stir and cook for 5 more minutes. Your Royal Garden Egg Chicken Sauce is ready! Serve with White Rice or Cooked Yam and enjoy!©Asmie's Kitchen 

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