Cut the chicken into smaller pieces. Season with salt and keep aside
Peel the plantain and cut into round shapes.
Heat some oil in a frying pan and fry the plantain until both sides are light golden colour. Remove from heat and keep aside.
Peel, then slice the onion. Chop the garlic finely, grate the ginger and strip the thyme leaves from the stem.
Grate the carrots and slice peppers and the mushrooms.
Add two tablespoons of oil into a saucepan and pour in the chicken pieces. Cook until the pieces are no longer pink. Transfer the chicken and the broth into a bowl and set aside.
Add three tablespoons of oil into the pan and pour in the onion. Fry the onions until soft.
Pour the garlic, ginger, ground pepper and nutmeg into the pan. Stir for 30 sec, then add the tomatoes with thyme and some salt to taste.
Cover the pan and allow to cook for around 10 mins before adding the chicken and the broth.
Cover the pan and allow to cook for 5 mins before adding the peppers, mushrooms and carrots.
Stir the vegetables into the sauce and taste for salt. Add more salt if required. Cover the pan and allow the vegetables to cook in the sauce for around 5 mins.
Add the fried plantain and use a wooden spoon to mix into the sauce gently.
Reduce the heat and leave for a further 5 mins, then remove the pan from heat and serve