THE MAISON
Nigeria • West African Culinary Heritage

Curry Leaf Stew

Nigerian Curry Leaf Chicken Stew

Tender chicken simmered in a deeply reduced tomato-and-pepper stew infused with the warm, distinctive fragrance of dried curry leaves.

PREPARATION

25 minutes

COOKING

1 hour

TOTAL TIME

1 hour 25 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 3 pounds bone-in chicken thighs and drumsticks
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • 1 teaspoon ground Cameroon pepper, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon natural bouillon powder, optional
  • ¼ cup neutral cooking oil, plus more if needed
  • 6 large Roma tomatoes, roughly chopped
  • 2 large red bell peppers, seeded and roughly chopped
  • 1 red habanero pepper, adjusted to taste
  • 2 medium onions, divided
  • 4 garlic cloves
  • 1 tablespoon peeled and chopped fresh ginger
  • ¼ cup CaMasi Maison™ Premium Dried Curry Leaf, lightly crushed and divided
  • 2 tablespoons tomato paste
  • 1½ cups chicken stock, divided and adjusted as needed
  • 2 bay leaves
THE MAISON METHOD

Preparation Method

  • 3 pounds bone-in chicken thighs and drumsticks
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • 1 teaspoon ground Cameroon pepper, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon natural bouillon powder, optional
  • ¼ cup neutral cooking oil, plus more if needed
  • 6 large Roma tomatoes, roughly chopped
  • 2 large red bell peppers, seeded and roughly chopped
  • 1 red habanero pepper, adjusted to taste
  • 2 medium onions, divided
  • 4 garlic cloves
  • 1 tablespoon peeled and chopped fresh ginger
  • ¼ cup CaMasi Maison™ Premium Dried Curry Leaf, lightly crushed and divided
  • 2 tablespoons tomato paste
  • 1½ cups chicken stock, divided and adjusted as needed
  • 2 bay leaves

A NOTE FROM THE MAISON

Maison Notes

Dividing the curry leaf creates greater depth. The first portion flavors the pepper base, while the second portion added near the end preserves its distinctive aroma.
Reduce the blended tomato-and-pepper mixture before frying it. Removing excess water helps the stew cook more efficiently and develop a concentrated flavor.
For a smoother sauce, blend the pepper base completely. For a more rustic Maison texture, pulse it until finely textured but not entirely puréed.
Serve warm with white rice, jollof rice, boiled yam, fried plantains, potatoes, couscous or fresh bread.

PLEASE NOTE

Allergen Information

The core recipe contains no major allergens. Bouillon, stock and packaged seasonings may contain celery, soy, wheat or other allergens; check their labels before use. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Dried Curry Leaf

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