- Tomato5 Pieces
- Pepper12 PiecesI used a mix of chilli and scotch bonnet pepper
- Garlic Clove1
- Chicken1 Kilogramsor as many as you want
- Thyme1 to 1.5 Teaspoons
- Curry Powder1 to 2 Tablespoons
- Ginger Powder And Garlic Powder1/2 Teaspoons
- Onion2 Medium or 1 Large
- Chilli Powder1 Tablespoons
- Vegetable Oil1 to 1.5 Cups
- Tomato Paste40 Grams
- Salt And Chicken Bouillon / Seasoning CubesTo taste
- Chicken Stock1 to 2 Cups
1. Blend the tomatoes, pepper, garlic and onions together. Slice some more onions and set aside.
2. Add the blended puree to a pot and steam until the water dries off.
3. Remove any fat from the chicken, wash, season with salt and chicken seasoning cube, black pepper, curry powder, chilli powder, thyme. Mix the spices and the chicken with your hands and let it sit for an hour (or more if you want) in the fridge.
4. Add water to a pot, add a little sliced onions, add the seasoned chicken and let it cook until done. Be sure to add enough water because you will use some as chicken stock for the stew later. Set the cooked chicken aside.
5. Add vegetable oil to a pot, heat up and add the sliced onions, let it fry for about 3 to 4 minutes then add the steamed puree from step 2 and let it simmer for about 3 minutes. Then add the tomato paste.
6. Stir and let it cook for about 5 minutes then season with salt and chicken seasoning cube, thyme, curry powder, chilli powder, garlic and ginger powder. Stir.
7. Cook for about 15 to 20 minutes then add the chicken and the chicken stock. If at any point you see there is less liquid in the stew, add a bit of the chicken stock sooner.
8. Stir and cook for about 5 to 10 more minutes.
Serve with rice, plantain or anything you like.