- Rice2 1/2 CupsWash thoroughly and set aside.
- Garlic3 ClovesMinced
- GingerThumb SizedAbout 2 1/2 to 3 teaspoons if you mince
- Red Chilli Pepper4 PiecesPlus 1 extra chilli, chopped. Locally called shombo.
- Red Onion1 PiecesChopped
- Tomato Paste2 Tablespoons
- Locust Bean (Optional)1 1/2 TeaspoonsSee footnotes after recipe on recommendations
- Ground Crayfish (Optional)1 Heaped TablespoonsSee footnotes after recipe for recommendations
- Vegetable Oil1/2 Cups
- Paprika1 Teaspoonsor as required. Ground Pepper. Substitute with chilli powder or cayenne pepper
- Garlic Powder1 Teaspoonsor as required
- Curry Powder1 1/2 Leveled Teaspoonsor as required
- Turkey Wings4 PiecesSeason with salt, garlic powder, curry powder, thyme, paprika, white pepper, 1/2 tsp nutmeg and 1/2 tsp whole cloves and let it marinate for about 30 minutes. All these spices and seasoning will make up the flavours for the stock.
- Turkey Stock3 to 4 Cupsor as required. I served the rice with turkey wings so I just used turkey stock to cook the rice. You can substitute with chicken or beef stock.
- Salt and Knorr Chicken Bouillon / Seasoning CubeTo taste
- Carrot (Optional)1 PiecesChopped
I know this might look like Nigerian Jollof rice, but it’s not and it doesn’t taste like Jollof. I actually didn’t know what to call this dish so I just went for “Spicy Curry Rice”. Enjoy 🙂
1. Blend the chilli pepper and ginger together. Don’t dry blend. Be sure to add sufficient water when blending. Set aside.
**Remember to set aside 1 chopped chilli pepper to be used later.
2. Add water to a pot (add enough because you will be using the stock to make the rice), add 1 Knorr chicken cube and a little salt, add in the marinated seasoned turkey wings, add a little chopped onions and boil the turkey wings for about 15 minutes or until it is cooked and the stock is visibly thicker and tasty enough.
3. Remove the turkey wings from the stock, set aside both stock and turkey wings.
4. Add vegetable oil to a large pot, heat up, then add the chopped onions, chopped chilli pepper and minced garlic.
6. Stir-fry for about 3 minutes or until fragrant, then add the locust bean (iru). Stir and fry for about 1 to 2 minutes, then add the curry powder.
7. Stir it in, fry for a minute then add in the turkey wings, stir and fry until the wings has browned on both sides, then add the tomato paste.
8. Stir and cook for about 2 minutes or until stewed, then add the blended pepper and ginger puree.
9. Stir, let it simmer for about 2 minutes then season with salt and Knorr cubes to taste, paprika and garlic powder.
10. Let it cook until the pepper is done. You will know it is done when the oil floats to the surface. This should take between 5 to 10 minutes. Feel free to supplement on liquid with a little of the turkey stock if you see that the sauce is drying up before it is done.
11. When the sauce is done, take out the turkey wings with a little of the sauce, set aside. You can keep it in a warmed oven so it doesn’t get cold by the time you are ready to serve.
12. Add in the turkey stock to the sauce, add the ground crayfish, stir and let it simmer for about 1 to 2 minutes, then add the washed rice. You can also add in the carrots here if you will be using but if you want it to retain its crunch, add it in when the rice has almost finished cooking.
**You only need to add enough stock to cook the rice until it is soft. Don’t add too much liquid so the rice won’t come out soggy.
13. Stir, taste for salt and add more salt or Knorr cubes if necessary. Make sure it is tasty enough at this point because you may not get a chance to add anything else.
14. Cover the pot and let the rice cook on medium-low heat or even low heat so it cooks in its own steam until it is soft and done. If you are cooking on medium heat, once you see that the liquid in the pot is drying up, lower the heat to low heat to reduce burning, make sure the pot is air-tight covered and let the rice finish cooking in its own steam until it is done. If the liquid in the pot dries up before the rice gets soft, add a little stock(in cooking spoons full so you don’t add too much) to supplement on liquid.
Done. Your spicy curry rice is ready. Serve with the stewed turkey wings. You can also serve with fried plantains if you want 🙂
I decided to use locust bean (iru) and ground crayfish because I wanted it to have that native Nigerian taste. You can totally skip if you don't care for the taste of either. If you skip, your rice will obviously taste slightly different but no less delicious :)
I didn't parboil my rice first but feel free to parboil yours first. If you parboil, be sure to use less stock to cook the rice since it has already been precooked and so it won't come out soggy.
You can substitute turkey for chicken. Maybe it's just me but I happen to find chicken stock tastier and "richer" than turkey stock. So if you use chicken and chicken stock to cook the rice, your rice will probably come out more delicious. Or maybe not :)