Our favourite season of the year is here and everyone is wondering what delicious meal to prepare for family and guests. I learnt this recipe from my Anty Njide who learnt it from our Anty Azuka…family of cooks 🙂 . I certainly tweaked it a little and pleased to share an idea of what to cook on Christmas day. I used half a whole chicken in preparing this curry sauce even though it’s a vegetable curry but as a full blooded Nigerian, we love our meats right? Right! 🙂 .
I used a combination of seasoning cubes that some would consider a sacrilege, though Knorr and Maggi are rival brands, using both regular Knorr and Maggi chicken to season the chicken gave such tasty meat that honestly, going forward I will always use! The taste was deep and rich, they honestly compliment each other and pair well.
All the ingredients for this recipe as usual can be found in Shoprite, coincidentally every time I share a recipe they always seem to stock up on those particular items! Almost as if it’s intentional, let’s hope they are reading this right now and stock up their shelves so it will be easy for you darlings out there that want to prepare this meal.
I pray that as we prepare for Christmas, the love of God will fill our hearts with joy, fill our lives with peace and our homes with love! May all who eat this meal eat it in grace and contentment and may your hearts be merry. I pray that you end this year joyful, that every form of sorrow be removed far away from you and your loved ones and may the peace that passes understanding be your guide, Amen!.
Now unto the recipe.
Long list of ingredients: (serves 8-10 )
1.2 litres of fresh coconut milk
1 pack Emma coconut cream powder – found in most supermarkets
1/2 whole soft chicken
3 cups chicken stock
7 regular sized carrots
1 large green pepper
3 medium sized tatashe
1 small cauliflower
3-4 small potatoes
1 small bunch green/runner beans
1 tin mushroom
5 fresh pepper / atarodo
1 small clove of garlic
1/2 teaspoon dry Cameroon pepper
3 bay leaves
3 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
1/2 teaspoon thyme
1 Knorr double cube
1 Maggi chicken cube
1 Maggi crayfish cube
2 tablespoons cornflour**optional
Salt to taste.
Wash vegetables in salt water and cut into large bits. Peel and cut potaties into cubes.
Wash and cut chicken into small cubes. Blend fresh pepper and garlic together until smooth, season chicken with it.
Add Maggi chicken cube and the Knorr double cube, thyme and a little salt. Add the cubes potatoes to the chicken, cook for 5 minutes then add 1 1/2 cups of water, boil for 15 minutes.
Remove the chicken from the stock, leaving the potatoes.
Fry or grill chicken until slightly dry and golden brown.
Add fresh made coconut milk to the stock and bring to boil.
Add bay leaves, curry powder and ground coriander. Mix coconut powder with 1 cup of water and add to the coconut milk.
Allow boil for 15 minutes, add tumeric and cornflour mixed in 1 cup of cool water if using. Stir and allow to boil for another 5 minutes.
Start adding the vegetables starting with the runner beans and cauliflower.
Allow boil for 3 minutes then add the carrots, mushrooms and dry Cameroon pepper. Stir and allow boil for 3 minutes, check for salt.
Add the green pepper and tatashe, turn off heat immediately.
Serve hot on its own or with hot basmati rice.
Really hope you enjoy this as much as my husband did, Azu 🙂 .
****Note: You can use any combination of vegetables you like, I used what was available to me.