This sauce is a version of chicken curry sauce. What sets this dish apart is it’s full of fresh vegetables, including tomatoes. In addition, no flour is added for thickening. The first time I ate this dish, it was cooked by a friend who is from Nigeria. Although I misplaced the recipe that she shared with me, which she had learned from her mother, I was able to replicate the dish following her careful directions. I recommend you save the recipe, because you’ll also want to have the dish more than once.
Preparation time: 15 minutes
Cooking Time: 35 minutes
- 1kg of boneless chicken, cut into medium chunks
- 1/2 teaspoons of Ataro Chicken rub
- 1 teaspoon of Ataro seasoning mix
- 3 tablespoons of olive oil
- 1 medium fresh habanero pepper, chopped
- 1 large onion, sliced
- 3 large tomatoes, chopped or diced
- 1 medium carrot, sliced into cubes
- ½ green pepper, sliced into strips
- Skin and trim the fat from the chicken, wash properly
- Rub the Chicken spices into the chicken and steam the chicken for five minutes
- Heat the oil in a large pan until hot
- Add the chicken to the pan and fry until brown.
- Sauté the onions and pepper for 5 minutes.
- Add the chopped fresh tomato to the mixture and stir to distribute evenly.
- Add salt to taste.
- Add the chicken and 1/2 cup of water to the pan.
- Allow this to simmer over a low heat for 10-15 minutes, or until the chicken is tender.
- Garnish with sliced carrots and green pepper.
- Serve with rice or eat alone