The recipe itself is ridiculously simple and requires no expertise on your part. Just throw together a pot of chicken, veggies, ginger, garlic, bouillon and tomato sauce, set it on a slow simmer and forget about it for an hour or so. When you open the pot, a delicious stew is ready for you to dig into. 
Scoop up the stew with some naan bread or have it solo. Simple, warming and oh, so satisfying! 

Hearty Chicken Stew with Veggies

Serves 6

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

https://food52.com/recipes/75170-hearty-chicken-stew-with-veggies