1/2 cup oil: soya bean or coconut oil
1 pound chicken
Half Tablespoon salt (or to taste)
Seasoning: 4 leaves of Shallot, 2 branch of Celery, 1 Onion and 1/2 bulb Garlic, 2 to 4 small hot peppers.
1 Small Squash
Chip onion, garlic, pepper
Wash and cut chicken.
Pour oil 1/4 cups of oil into pan/karahi. Put on fire. When the oil starts to smoke, throw in chipped onion, garlic and pepper. Stir to fry. When it becomes slightly brown, throw in chicken. Stir. Allow to cook for 20 minutes, stirring from time to time. Make sure the chicken turns over to cook all sides – every five minutes.
When chicken starts to brown, through in chipped squash. Stir and cover the container. Leave to cook for 5 minutes. The squash should start melting now. Now through the chipped shallot and celery. Now add salt and stir. Taste and add more salt if necessary.
If the squash looses a lot of water, allow to evaporate by cooking. If not a lot of water loosed, your food is done cooking.
Note: It is important to cover the pan after adding chipping squash so that water does not evaporate and cause the food to burn.