Method:

• Season the chicken pieces with chicken spice.
• Heat the vegetable oil in a large pot over medium heat. Add the seasoned chicken pieces to the pot. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned on all sides. Remove and set aside.
• Add the chopped onion and green/yellow pepper and cook until they become soft and translucent, about 5 minutes. Add the garlic and ginger. Cook for another 1-2 minutes until fragrant. Stir in the curry powder and ground paprika. Cook for another minute to toast the spices.
• Add the chopped tomatoes to the pot. Cook until the tomatoes break down and form a thick paste, about 5-7 minutes. Add the chicken back to the pot.
• Dissolve the soup powder in the chicken stock and add to the pot, bringing the mixture to a boil. Add the cabbage wedges. Reduce the heat to low and let it simmer for about 30 minutes or until the chicken is cooked through.
• Taste and adjust the seasoning. Serve.