African Chicken Stew

Name: African Chicken Stew
Ingredients: 1 c. all-purpose flour; 1/2 tsp. salt; 1 c. chopped onion; 1 c. frozen or fresh peas; grated rind of 1 lemon; 1/2 c. cooking oil; 3 oz. tomato paste (1/2 can); 3 lb. chicken pieces; 1 (28 oz.) can whole tomatoes (with juice); 1 lb. diced and peeled potatoes; 1 Tbsp. curry powder; 1/4 tsp. pepper; 2 Tbsp. curry paste; juice of 1/2 lemon; 2 Tbsp. sugar; 2 c. chicken stock

16 ingredients

10 steps

Ingredients

1 c. all-purpose flour
1/2 tsp. salt
1 c. chopped onion
1 c. frozen or fresh peas
grated rind of 1 lemon
1/2 c. cooking oil
3 oz. tomato paste (1/2 can)
3 lb. chicken pieces
1 (28 oz.) can whole tomatoes (with juice)
1 lb. diced and peeled potatoes
1 Tbsp. curry powder
1/4 tsp. pepper
2 Tbsp. curry paste
juice of 1/2 lemon
2 Tbsp. sugar
2 c. chicken stock

Directions

1

Before cooking, divide breasts and thighs in half again.
2

Mix flour with curry powder, salt and pepper.
3

Place flour mixture in paper bag and shake chicken pieces in it a few at a time.
4

Heat oil in large skillet or Dutch oven until hot but not smoking.
5

Saute chicken pieces in skillet until brown on each side.
6

Set aside. Remove any excess fat from skillet and saute onions briefly in pan. Stir in curry paste, then add all remaining ingredients, except potatoes and peas.
7

Stir together and return chicken to pot. Simmer stew on top of stove for 1 hour on medium-high.
8

Add potatoes and simmer another 30 minutes.
9

Add peas and simmer an additional 15 minutes before serving.
10

Serves 8.