Hearty Chicken Stew With Veggies

• 1/4 cup pure olive oil
• 1 big red onion, cut into chunks
• 1 tablespoon ginger paste
• 213 milliliters Hunt's tomato sauce (1 can)
• 6 chicken thighs, skins removed
• 1 small bottle gourd, peeled and cut into medium-sized pieces
• 5 white button mushrooms, sliced
• 12 small baby pototoes
• 2 chicken bouillon cubes, dissolved in 1 litre hot water
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chilli powder

1. Heat oil in a large dutch oven and add onions. Fry for one minute or until they turn pinkish.
2. Add ginger and garlic pastes. Saute for two minutes.
3. Add tomato sauce, chicken, vegetables, garam masala and red chilli powder. Cook for 5 minutes on medium to high heat, stirring once or twice.
4. Follow with the bouillon dissolved in water. Mix well.
5. Lower heat, cover the pot and let the contents simmer for 45 minutes. Cook uncovered for another 15-20 minutes. Serve hot with naan bread.

olive oil, red onion, ginger paste, milliliters, chicken, gourd, white button mushrooms, pototoes, chicken bouillon cubes, garam masala, red chilli powder

Taken from food52.com/recipes/75170-hearty-chicken-stew-with-veggies (may not work)