Smoky Nigerian Style Curried Chicken Stew
with Rice and Spinach
Flavoured with warming curry spices alongside a savoury base of tomato and pepper, this recipe takes inspiration from a staple recipe in Nigeria called Obè Ata, or 'red stew'. Smoked paprika rounds out the flavour profile to deliver a comforting bowl of warmth.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
2 sachet(s)
Curry Powder Mix
4 unit(s)
British Chicken Thighs
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
¼ tsp
Salt
1.5 grams
Plain Flour
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
In a large bowl, combine the salt, flour (see pantry for both amounts) and half the curry powder. Season with pepper.
Add the chicken thighs and toss to coat in the spiced flour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side.
Once the chicken is browned, pop it onto a lined baking tray. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the onion and pepper chunks. Fry until tender, 5-6 mins. Season with salt and pepper. Continue to stir while it cooks.
Once softened, add the smoked paprika and remaining curry powder. Cook until fragrant, 1 min.
Stir the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the veg pan. Bring to the boil and simmer until thickened slightly, 3-4 mins.
When the chicken has a few mins remaining, drizzle over the honey (see pantry for amount). Turn to coat, then return to the oven for the remaining time.
When the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Taste and season if needed. Add a splash of water if it's a little thick.
When everything's ready, cut the chicken widthways into 1cm slices.
Fluff up the rice with a fork and share between your bowls.
Spoon over the tomato sauce. Top with the sliced chicken.
Enjoy!
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