This delicious chicken pot bursts with exotic, West-African flavours.
- 6-8 chicken pieces
- 3 red onions, chopped
- 30ml mild curry powder
- 15ml dry thyme
- 1 chicken stock cube
- 1 red pepper, finely chopped
- 400g tin cherry tomatoes
- vegetable oil for frying
- 80g tomato paste
- 500ml long-grain rice
- roasted cherry tomatoes
- fried bananas
- Place the chicken and 750ml of water in a large saucepan and bring to a boil.
- Add half the onion, 5ml curry powder, thyme, stock, and salt. Cook for 10 minutes or until the chicken is almost cooked through.
- Drain, reserving the liquid. Pat the chicken dry with a paper towel.
- Blend the pepper, tomatoes, and remaining onion. Set aside.
- Fill a large saucepan with oil, and place over medium-high heat.
- Cook the chicken, turning the pieces until they’re golden. Transfer the chicken to a plate, reserving a little oil in the pan.
- Add the tomato mixture and the remaining curry and thyme to the pan. Turn the heat up.
- Add the tomato paste and cook for 5 minutes until the oil separates from the paste.
- Add the chicken and cook for 3 minutes, ensuring that the pieces are coated. Remove with tongs.
- Add rice to the cooking liquid and 1 litre of water to the tomato sauce.
- Reduce the heat to low, cover and cook, stirring for 45 minutes or until the liquid is absorbed.
- Return the chicken to the pot and heat through.
- Serve with roasted tomatoes and fried bananas.