Company Dinner Recipe - Nigerian Curry

When I was young we lived in Nigeria, a country in west Africa.  The photo below is me at the Ibadan Zoo (say the sign out loud and you will see who is allowed past the gate).   

When we lived there we often ate Nigerian Curry.  According to my mother it was not the kind of curry that the local people ate, but rather a curry brought over from India by the East Indian workers and modified to accomodate local foods. 

It is chicken in a curry peanut sauce, served on rice, with a variety of fruit toppings.  In our family we use the following toppings:

• pineapple
• grapefruit
• orange
• banana
• coconut
• peanuts
• raisins

The original recipe I have was very homestyle.  You boiled a whole chicken and removed the meat to use in the curry and used the broth in the recipe to make the sauce.  You also were instructed to "fry the onion small".  I have simplified the recipe so it is actually quick and easy to make.

Ingredients (serves 6 people):

4 skinless, boneless chicken breasts, cut into bite-sized pieces

1 onion, chopped

1 tablespoon oil

1 cup peanut butter

2 tablespoons lemon juice

1 cup chicken stock or bouillion

1 -2 tablespoons curry (depending on taste)

To prepare:

Cook chicken and onion in oil, until chicken is no longer pink.

Add the rest of the ingredients and cook gently until blended (adding water if it thickens too much) for about 10 minutes.

Serve with rice and a variety of fruit toppings.

This is one way to eat Nigerian Curry - the organized way (please note - this was my plate)

This is another method - the big pile (please note - this is Malcolm's plate)

Both methods are yummy!!!

I usually serve Nigerian Curry with boiled eggs in it as well - sounds strange, but it is really good.  

This is our family's favourite meal - I hope you enjoy it as much as we do!




p.s. Anyone guess what the sign says in the first photo?

Linked to Foodie Friday at Designs by Gollum 
and Best of 2010 Blog Party - Recipes at House of Grace