Step 1: Season the Chicken
Pat the chicken dry and season generously with salt, black pepper, paprika, curry powder, turmeric, and chicken seasoning. Let it sit for 15–20 minutes if time allows.
Step 2: Brown the Chicken
Heat the oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides for about 6–8 minutes. Remove and set aside.
Step 3: Cook the Aromatics
In the same pot, sauté the chopped onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Step 4: Make the Sauce
Stir in the chopped tomatoes and tomato paste. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down into a rich sauce.
Step 5: Simmer
Return the chicken to the pot. Pour in the chicken stock and add the bay leaves if using. Bring to a gentle boil, then reduce the heat to low.
Step 6: Cook Until Tender
Cover and simmer for 40–50 minutes, stirring occasionally, until the chicken is fully cooked and tender and the sauce has thickened.
Step 7: Taste and Adjust
Taste the sauce and adjust the seasoning with more salt or pepper if needed. Simmer uncovered for a few extra minutes if you’d like a thicker gravy.
Serving Suggestions
- Serve over steamed white rice.
- Pair with soft pap (maize meal porridge).
- Add steamed spinach, cabbage, or green beans for a complete meal.
Tips
- For extra heat, add chopped fresh chili or cayenne pepper.
- A teaspoon of fresh ginger adds wonderful depth of flavor.
- Leftovers taste even better the next day as the flavors continue to develop.
This hearty stewed chicken is rich, flavorful, and incredibly comforting—whether you enjoy it with fluffy rice or warm pap, it’s a meal the whole family will love.