Chicken and tomato curry stew

best chicken curry stew
Nigerian chicken and tomato curry stew | © Ajoke/Myactivekitchen

Entertain friends and family with our delicious chicken and tomato curry stew recipe! If you love African food, you’ll almost certainly love making this Nigerian chicken stew with a vibe of Caribbean curry. One of the nation’s favourite foods, most Nigerian Sunday meals are incomplete without a hearty rice and stew. Agege bread, boiled yam or plantain can also be the main part of a meal or snack. Read on to learn how to make this easy chicken spiced curry step-by-step recipe, with only handful of ingredients to add real bursting flavours.


for 6 servings

  • 1.5kg whole chicken, cut to desired pieces
  • 1kg plum tomatoes, chopped
  • 600g tomato paste
  • 1 cup vegetable oil (250mL)
  • 2 red bell peppers, chopped
  • 2 medium onions, chopped
  • 2 habanero peppers, chopped
  • 6 cloves garlic
  • 3 stock cubes
  • 2 tablespoons thyme
  • 2 tbsp madras curry paste
  • 1 ½ teaspoons black pepper
  • 1 teaspoon fresh rosemary
  • 1 teaspoon paprika
  • Salt, and pepper to taste
  • White rice, cooked, for serving
  • Fried plantain (dodo), for serving


  1. Cut up into desired pieces and wash. Season chicken with half of the chopped onions, madras curry paste, stock cubes, paprika, rosemary and thyme, and bring to boil on a medium heat till the chicken is well done. Only cook with water up to the level of the contents of the pot.
  2. While the chicken is cooking, in a blender, combine chopped tomatoes, red bell peppers, chopped onion, habanero peppers, garlic cloves and tomato paste. Puree until smooth. Note: leave out some chopped onion and tomatoes.
  3. On a medium-high heat, heat up vegetable oil in a large pot. Add the remaining tomato and onion. Sauté until fragrant.
  4. Add the blended tomato and pepper mixture.
  5. Now bring to a boil over high heat. Cover and simmer at low heat for about half an hour to an hour, until the stew has thickened. And you are happy that the tomatoes in your tomato stew are well-fried.
  6. Add the cooked chicken and its stock. Stir very well and adjust for salt, pepper, and seasoning if necessary. Too thick? You can add some water to achieve the desired thickness.
  7. Cover the pot and allow to simmer on medium heat till the contents of the pot is well steamed.
  8. Serve with white rice and fried plantain. But you can also use this chicken curry stew to eat boiled plantain, fried yam, and boiled yam, if you want.
  9. Enjoy!

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