Spanish Chicken Curry

Ingredients
3 lb chicken, cut into 12 pieces
¾ medium bottle tomato ketchup
50 g ghee or butter
4-6 capsicums, sliced lengthwise
6-8 spring onions, chopped
3 medium onions, quartered
4 cucumbers, sliced lengthwise
1 tsp freshly ground red chillies or to taste black pepper, coarsely ground, to taste
1½ tsp ginger and garlic paste
Salt to taste
Water

Method
- Boil chicken with ginger and garlic. When tender, strain the stock (one cup should be left) and keep aside.
- Heat the butter of ghee in a heavy-based pan, add onions, and fry lightly. Add the spring onions, cucumber and capsicum. Pour in the tomato ketchup, ground red chilli, salt and pepper.
- Add the stock and the chicken. Simmer for about ten minutes.
- Serve hot in the centre of a ring of boiled rice.