Heat the oil in a frying pan and cook the chicken and onion for 5 minutes.
Remove and place in a casserole dish.
Add the prepared vegetables and tin of tomatoes.
Add seasoning to taste, then top with sliced potatoes.
Cook in the oven, covered, for 45 mins at 180C.
Remove the lid, thicken sauce with the arrowroot powder, and cook for a further 25 minutes.
Serve with peas/green vegetables.
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