Hi friends. After a millennium and half, I bring you another cooking recipe post. Nothing crazy, just some chicken stew and white rice. Growing up, rice and stew was an old Sunday special in most Nigerian households. Yesterday I decided to relive that experience. However, I had been craving a taste of curry leaves in a dish , which also happens to be perfect for this stew.
For this recipe, I used:
Cooking process:
I started by washing and seasoning my chicken. I let it sit for a bit while I prepped the tomatoes, onions and blender peppers, ginger and garlic.
After this, I washed and began to cook the rice, that one is pretty simple; anyone can cook white rice.
I began to cook the marinated chicken for about five to seven minutes, I’m not sure. I did this to get some chicken stock before cooking in oil for another five minutes. Normally, I would go straight to cooking my chicken in oil after marinating but I needed the meat broth for extra flavor.
In the same oil I used to fry the chicken, I added the onions, garlic and ginger, fried for five minutes before adding the diced tomatoes. I stirred for ten minutes or more, to drain any excess water in the tomatoes before adding the processed tomatoes paste.
At this point, all spices and seasonings are added. I also added the shredded curry leaves after the seasonings. I cooked this until my ancestors whispered to me that it’s done, then I poured the chicken broth. Cooked for a minute and added the chicken proper and a little more water.
Cover and cook for maybe another five.
There goes everything: My yummy curry flavored chicken stew! I did a quick shower and settled to reward myself for all my hard work.
Thanks for making it this far. Hope you try this simple recipe sometime.
Have a lovely week.
❤️❤️❤️
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