Nigerian · beginner
Nigerian Curry Chicken And Yam Stew
A comforting West African poultry stew featuring tender chicken thighs and hearty African white yam simmered in a turmeric-scented pepper broth.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
- 02
Season chicken thighs with half of the curry powder and salt, then sear until lightly browned on both sides, about 6 minutes. Remove chicken to a plate.
- 03
Add chopped onion, red bell pepper, and minced scotch bonnet pepper to the pot; sauté for 4 minutes until softened.
- 04
Stir in the remaining curry powder and cook for 1 minute until fragrant.
- 05
Return seared chicken to the pot, add cubed white yam, and pour in the halal chicken stock.
- 06
Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until yam is fork-tender and chicken reaches 165F internal temperature.
A LITTLE KITCHEN KNOW-HOW
Simmering
Cooking food gently in hot liquids kept just below the boiling point to allow starch to tenderize without breaking down chicken tissue.
Notes from the kitchen
- African white yam absorbs broth quickly, so add an extra half cup of stock if you prefer a looser stew consistency.
- Substitute yellow potatoes or sweet potatoes if African white yam is unavailable.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.