African Chicken Curry in Rich Palm Oil
Embark on a culinary journey with this African Chicken Curry in Rich Palm Oil, a vibrant and aromatic dish that highlights the bold, earthy flavors of West African cuisine. Tender, bone-in chicken thighs are seared to golden perfection before simmering in a luscious, spice-infused sauce made with red palm oil, turmeric, curry powder, and smoked paprika. The addition of fresh garlic, ginger, and ripe tomatoes deepens the flavor, while hearty carrots and potatoes add comforting texture to this fragrant stew. A touch of heat from a whole scotch bonnet pepper ties everything together, creating a well-balanced dish that's packed with richness and warmth. Served over steamed rice or alongside fufu, this soulful one-pot recipe is perfect for an inviting family dinner or a special gathering. Garnish with fresh cilantro for a pop of color and freshness.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons red palm oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon turmeric powder
- 1.5 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 3 large ripe tomatoes, pureed or finely diced
- 2 cups chicken stock
- 2 medium carrots, peeled and sliced into rounds
- 2 medium potatoes, peeled and cubed
- 1 scotch bonnet pepper (whole, pierced with a knife)
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the red palm oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with 1 teaspoon of salt and black pepper. Add the chicken to the pot and sear for 4–5 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Stir in the turmeric, curry powder, and smoked paprika, allowing the spices to toast for 30 seconds.
Mix in the tomato paste and cook for 2 minutes, stirring constantly.
Add the pureed tomatoes and simmer for 5 minutes to reduce slightly.
Return the seared chicken to the pot, along with any juices that collected on the plate.
Pour in the chicken stock and bring the mixture to a boil.
Reduce the heat to low and add the carrots, potatoes, and the whole pierced scotch bonnet pepper to the pot.
Cover and simmer for 30–35 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Remove the scotch bonnet pepper (if desired, for less heat) and taste for seasoning, adding more salt if necessary.
Serve hot, garnished with fresh chopped cilantro. Pair with steamed rice, fufu, or crusty bread for a complete meal.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
