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West AfricanAuthentic Cuisine

West African Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

West African Chicken Curry Pot

West African Chicken Curry Pot graces home tables with its vibrant simplicity, crafted lovingly with instinctive measures and familial warmth. This dish, a staple in the heart of West African home cooking, is not bound by precise recipes but rather by the cook's intuition and the communal spirit of sharing. Generous use of ingredients like chicken, onions, and tomatoes forms the base, while a carefully balanced spice paste breathes life into each pot.

The aroma of this curry pot envelops the senses, with tender chicken pieces absorbing the rich, fragrant blend of spices. Onions and tomatoes meld into a flavorful harmony, each bite offering a taste of home. Salt and black pepper are added thoughtfully, enhancing the natural flavors without overwhelming them. The dish is served simply, allowing its warmth and depth to speak for itself, inviting everyone to gather and enjoy.

Ingredients

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

Method

  1. Start by patting the 800 g of chicken pieces dry with paper towels. Season them generously with fine sea salt and black pepper, ensuring each piece is well-coated. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, skin side down if applicable, and brown them for about 5-7 minutes per side until they develop a deep golden crust. Remove the chicken from the pot and set aside.
  2. In the same pot, add the 2 onions, finely chopped, and cook over medium heat. Stir frequently, scraping up any browned bits from the bottom of the pot. Cook the onions until they become translucent and tender, about 5 minutes. This step builds the flavor base for the curry.
  3. Add 1 tablespoon of spice paste to the onions and stir well to combine, cooking for another 2 minutes. This allows the spices to bloom and release their aromas, infusing the onions with rich flavors.
  4. Chop the 2 tomatoes into small cubes and add them to the pot. Stir them in and cook until they break down and form a thick sauce, about 10 minutes. The tomatoes should lose their shape and integrate into the sauce, adding a slight tang and sweetness.
  5. Return the browned chicken pieces to the pot, nestling them into the sauce. Cover the pot with a lid and lower the heat to a gentle simmer. Allow the chicken to cook through, absorbing the flavors of the sauce, for about 20-25 minutes. The chicken is done when it is tender and the juices run clear when pierced with a fork.
  6. If the sauce is too thin, remove the lid and increase the heat slightly to reduce it. Stir occasionally until the sauce thickens to your desired consistency. Taste the sauce and adjust the seasoning with more salt if needed.
  7. Finish the dish by stirring in a handful of freshly chopped herbs, such as cilantro or parsley, if desired. This adds a fresh, vibrant note to the curry. Serve the West African Chicken Curry Pot hot, family-style, with rice or bread to soak up the flavorful sauce.
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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