Kumar’s Bumbu Bali Chicken Stew
100 g Bumbu Bali paste
15 g Bouillon (concentrate)
100 ml Water
500 g Chicken thighs
1 Red pepper
Oil for cooking
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Create a sauce using the first three ingredients.
Chop the chicken, tomatoes and pepper into chunks.
Heat the oil in a frying pan over high heat. Add the chicken chunks until browned.
Add the pepper and tomatoes and cook a further 1-2 minutes.
Add the sauce and cook covered for a further 2-3 minutes.