- Coconut Milk2 to 3 CupsYou can use store bought or make it yourself at home by blending coconuts and straining the liquid from the coconut pulp
- Soft Chicken Thighs1 KilogramsUse soft chicken thighs so the chicken will cook quickly and won't dry out in the process. You can also use chicken drumsticks
- Chicken Stock Or Water1 Cups
- Carrot3 PiecesChopped
- Potato2 to 3 PiecesI used irish potatoes, peel off the skin then chop in half or any size you want
- Green Pepper1 Large PiecesChopped. This is one ingredient you shouldn't skip. It adds its own unique flavour to this curry dish.
- Salt and Knorr Chicken Seasoning CubeIf you will be using water in place of chicken stock, then use some chicken seasoning cubes to supplement on flavour.
- Onion1 1/2 Pieces
- Curry Powder1 Teaspoons
- Turmeric1/4 Teaspoons
- Corn Flour2 TeaspoonsTo thicken the curry
- Coconut Oil2 to 3 TablespoonsIf you don't have, you can use olive or vegetable oil
This is the Nigerian version of chicken curry, often served in some Nigerian restaurants. For other chicken curry dishes, check out this Indian inspired chicken curry.
Step 1. Blend the onions to a smooth puree, set aside. Wash and season the chicken with salt and pepper or any spices you want. I do a simple salt, paprika, white pepper and garlic powder seasoning.
Step 2. Add the coconut oil to a pot, heat up, add in the seasoned chicken and let it fry until it is browned. You aren’t deep frying the chicken, you are only searing and browning it so only a few tablespoons of oil is needed. Don’t be concerned if the insides aren’t cooked. You’ll get a chance to cook the chicken later.
Step 3. Take out the browned chicken, remove any brown bits from the pot if any then add in the onion puree.
Step 4. Fry the onions until it has browned a bit. If there isn’t enough oil in the pan, you can add a couple of tablespoons of water or chicken stock to supplement.
Step 5. Add in the curry powder, turmeric, salt and chicken seasoning cube if you will be using. Stir and fry for a few seconds.
Step 6. Put back the chicken, toss around in the pot for a few seconds then add in the chicken stock or water.
Step 7. Let it simmer for about 3 minutes, then add in the coconut milk .
Step 8. Stir, taste for salt and adjust taste if necessary.
Step 9. Let that slow cook for about 25 to 30 minutes then add in the potatoes.
Step 10. Cook until the potatoes and chicken is essentially cooked through. If you find the liquid in the pot drying up, simply supplement with more coconut milk or chicken stock.
Step 11. When the chicken and potatoes is essentially done, add in the chopped green pepper and carrots. The reason you should add them at the last stage is so it will retain its crunch at the end. But if you like soft carrots, you can add them in earlier.
Step 12. Let it cook for about 5 minutes to give the green pepper enough time to release its flavours into the curry but at the same time retain a little bit of its crunch at the end.
Step 13. When everything is all well and cooked, add the corn flour to a bowl. Then add in a couple of cooking spoons of your curry to the corn flour, mix until it dissolves completely then pour the whole corn flour mixture back into the curry.
Step 14. Give it a good stir and let it simmer until it thickens. The curry should visibly thicken within a few seconds to a couple of minutes.
Done. You can switch of the burner and just let the curry sit for a few minutes there before serving. Serve with rice. I served mine with boiled plantains but rice or pasta is the usual. Enjoy.