Ingredients
Chicken thigh
Flour
Onion
Garlic
Ginger
Pepper
Tomatoes
Chicken seasoning
Curry powder
Nutmeg
Olive oil
Salt
Rosemary
Carrots grated
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Method:
Remove the the skin of the chicken and cut into desirable sizes.
Wash the chicken twice and put a big saucepan.
Add blended onion, garlic, ginger, salt and chicken seasoning.
Stir and steam for about 3 minutes. Don't add water.
Turn over the meat and allow to steam for another 3 or more minutes depending on the tenderness of the meat.
When all parts of the chicken are well steamed, put into a colander to separate the stock for the main chicken.
Dust the chicken with flour.
Heat pan over medium high heat until hot and then add the olive oil. Swirl to coat and then add the chicken.
Fry on one side until browned and then flip.
Brown the second side and then transfer the chicken to a bowl.
Add chopped onion and garlic and saute until tender and starting to brown.
Boil pepper, tomatoes and carrots. Allow to cool and blended to smooth paste.
Add to stew and stir intermintently.
After 6-10 minutes, add chicken stock and allow to cook.
Taste for salt, add rosemary, curry powder, nutmeg and chopped onions and green pepper.
Finally add fried chicken and allow to simmer for 3 minutes.
Serve chicken stew with rice, yam or plantain.