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West AfricanAuthentic Cuisine

West African Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

West African Chicken Curry Pot 2

West African Chicken Curry Pot 2 captures the essence of home cooking in the region, where dishes are prepared with intuition and care. This recipe is a staple at family meals, where cooks rely on a practiced hand to measure salt and a generous use of oil to bring everything together. It's not a dish for special occasions, but rather a comforting presence at the everyday table, shared among loved ones.

Expect a rich, savory experience with tender chicken pieces mingling with softened onions and juicy tomatoes, all uplifted by a fragrant spice paste. The flavors come alive with a balance of fine sea salt and a hint of black pepper, creating a dish that's as warm and inviting as the homes it's served in.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. While the oil is heating, pat the 800 g of chicken pieces dry with paper towels. Season them generously with fine sea salt and black pepper, then rub 1 tablespoon of spice paste all over the chicken to coat evenly.
  2. Once the oil is shimmering, carefully add the chicken pieces to the pot. Allow them to brown on each side, turning occasionally, until they develop a deep golden color. This should take about 5-7 minutes per side. The browning process enhances the flavor of the chicken and forms a flavorful base for the curry.
  3. While the chicken is browning, peel and thinly slice 2 onions. Once the chicken is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the pot, stirring them into the remaining oil and browned bits. Cook the onions until they become translucent and tender, which will take about 5 minutes.
  4. Dice 2 tomatoes and add them to the pot with the onions. Stir well to combine, allowing the tomatoes to break down and release their juices. This will create a fragrant base for the curry, and you should notice the mixture becoming saucy and aromatic.
  5. Return the browned chicken pieces to the pot, nestling them into the onion and tomato mixture. Lower the heat to medium and cover the pot. Allow the chicken to simmer gently in the sauce, absorbing the flavors, until it is cooked through and tender. The chicken should be opaque and the juices should run clear when pierced.
  6. If the sauce seems too thin, uncover the pot and let it simmer until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. The sauce should be rich and well-seasoned, complementing the chicken perfectly.
  7. Just before serving, sprinkle freshly chopped herbs like parsley or cilantro over the dish for a burst of freshness. Serve the West African Chicken Curry Pot 2 family-style, inviting everyone to share and enjoy the flavors together.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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