This homestyle chicken stew is more than a recipe to me. It reminds me of the kind of love I have witnessed in one home growing up — the sacrificial kind of love that lives in small kitchens and tired hands. It reminds me of the story of a single mother I know who used to come home after a long day, exhausted but determined, knowing that one chicken has to carry her children through the next three days. She would cut the pieces carefully, making sure every child gets enough before she even thinks about herself. The meaty pieces went onto their plates first. She would settle for gravy, soft potatoes, maybe a small wing if there is one left. Sometimes she would laugh and says, “I’m not really hungry anyway,” when the truth is she has been hungry all day. By the second day, the leftovers are stretched with water and onions. By the third day, even the bones are boiled down because in homes like hers, nothing can be wasted. And somehow, despite the pressure and the fear of not having enough tomorrow, she still made the meal feel warm. Safe. Whole. And that is how one chicken saved three days. Not just by feeding hungry stomachs, but by holding a family together through hardship with dignity. Now let me show you how to make your own homestyle chicken stew. How to make Homestyle Chicken Stew Budget: ± R120 – R180 total (Depending on chicken cut type and seasonal vegetable prices)Serves: 4 to 6OR1 household for 2–3 days (when stretched across meals) Ingredients: 1 whole chicken, cut into portions (or mixed chicken pieces for budget option) Base flavour: 1 large onion, chopped 2–3 tomatoes, chopped (or canned tomatoes as an alternative) 2–3 cloves garlic, minced 2 tbsp cooking oil 1–2 tsp curry powder 1 tsp paprika (optional) Salt and pepper to taste To stretch the meal: 2–3 potatoes, peeled and cubed 1 carrot, sliced (optional) 3–4 cups water Method: Build the flavour base: Heat oil in a large pot over medium heat. Add onions and sauté until soft and lightly golden. Add garlic and cook briefly until fragrant. Develop the stew base: Add tomatoes, curry powder, paprika, salt, and pepper. Cook until the tomatoes break down into a thick, rich sauce. This forms the flavour foundation of the dish. Add the chicken: Add chicken pieces and stir well to coat them in the sauce. Allow to cook for 10–15 minutes so the chicken begins to absorb the flavour and lightly brown. Simmer and stretch: Add water and bring to a gentle boil. Add potatoes and carrots (if using). Reduce heat and simmer for 30–40 minutes until the chicken is tender and the vegetables are soft. The stew should be rich, hearty, and slightly thickened.Serving suggestion:*Serve warm with rice, pap, or bread depending on household availability. This meal is designed to be satisfying on the first day and remain useful as leftovers for additional meals.HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Creamy Potato & Cheese Stuffed Peppers Post navigation Today’s Tasty Pick: Creamy Potato & Cheese Stuffed Peppers
