Monday, May 18, 2015

African Red Chicken Stew

Living in Africa and not tasting African food is something...really I can't afford to have. Whereas my husband has some particular favorite African dish, I like to experiment and taste everything.In that case I am very lucky, because I have got myself a very authentic African cookbook and a very talented lady who cooks in the company's guesthouse. Many a time she has, whenever she cooks somethig special she sends us a little of that. I have already tasted Pulet Kejoune and Pulet avec sauce de Arachide, and I really love this Red Chicken Stew which has a Nigerian origin. This can be prepared in a jiffy and has a really nice red color. The color can be very confusing for a spicy one..but seriously this is not even a bit like that.

how to cook African Red Chicken Stew



my kinderjoy toys!!!:):)

In this stew a curry powder is used, which I skipped and used Indian Curry powder by mixing coriander powder, red chili powder and cumin powder. I can assure that the taste is not much different.You can also use a bullion cube, but I have gone for simple water. If you look at all the famous international dishes.. you can hardly find any African dish there. But if you are truly interested enough and have a flair of cooking, I will suggest you to definitely try this cuisine at least once in a life time. African cuisine is very similar to the Indian cuisine but it has its own different aspects. The dishes are not heavily rich and spicy but at the same time very appetizing and filling.



how to cook African Red Chicken Stew

African Red Chicken Stew
Serves 4

how to cook African Red Chicken Stew
Ingredients:

  • 2 chicken legs and 2 chicken breasts / 500gm chicken cut into medium size pieces
  • 1 tbsp oil
  • 2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 2 green chilies - chopped
  • 2 medium onion - sliced
  • 1 can ripe tomato
  • 3-4 fresh tomato - cut into small pieces
  • 4-5 garlic cloves - paste
  • salt
  • 1 tbsp freshly ground black peppercorn
Method:
  • Heat oil in a pan and add cumins seeds in it.
  • As they start sizzling add the sliced onion, garlic and canned tomatoes. Cook the raw flavor of the garlic is gone.
  • Now add salt and the chopped tomatoes. Mix properly and put cover.
  • Cook till the tomato is cooked and have started to release oil.
  • Now add the tumeric powder, coriander powder, chopped green chilies, red chili powder and ground black peppercorns.
  • Mix and add a little water. Now add the chicken pieces.
  • Put cover and let it cook in its own juices. When the mixture tends to dry, add water again and cook until the chicken is thoroughly done. Add water little by little as it is required. Do not add a lot of water and create a kind of flood in your pan.:)
  • Taste and adjust seasoning. If the curry is too tangy add a little sugar to reduce it.
  • Put off the flame and serve hot with steamed hot rice.

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