Chicken: In a blender add 1 small onion, the 2cm cube of ginger, 1 stock cube, 1 chilli (optional) and 1/2 litre of water. Blend together until smooth.
Wash the chicken then add to a large saucepan. Add the blended ingredients and more water if needed to just cover the chicken. Boil until the chicken is almost cooked.
Stew: In the same blender, no need to wash it, add the tinned tomatoes, red capsicums, chillies, 2 halved onions and the 1cm cube of ginger then blend together until smooth.
In a saucepan heat the oil over a medium heat then add the diced onion and fry until soft. Add the tomato paste then fry for another 1-2 minutes. Add the tin tomato mixture and cook until it starts to bubble slightly.
Add the thyme, stock cubes then continue to cook for another 5 minutes.
Once the chicken is done carefully add to the stew then add the stock and salt. You can add more water if the stew is still thick; it should have an almost soup like consistency. Mix the stew then cover and leave to cook for 20 minutes.
Taste the stew; if there's still a tomotoey taste then leave it for another 5-10 minutes. If not turn off heat. Serve with rice.