This sauce is a version of chicken curry sauce. What sets this dish apart is it’s full of fresh vegetables, including tomatoes. In addition, no flour is added for thickening. The first time I ate this dish, it was cooked by a friend who is from Nigeria. Although I misplaced the recipe that she shared with me, which she had learned from her mother, I was able to replicate the dish following her careful directions. I recommend you save the recipe, because you’ll also want to have the dish more than once.

Preparation time: 15 minutes

Cooking Time: 35 minutes

Serves: 4

Ingredients

1kg of boneless chicken, cut into medium chunks

1/2 teaspoons of Ataro Chicken rub

1 teaspoon of Ataro seasoning mix

3 tablespoons of olive oil

1 medium fresh habanero pepper, chopped

1 large onion, sliced

3 large tomatoes, chopped or diced

1 medium carrot, sliced into cubes

½ green pepper, sliced into strips

Directions

Skin and trim the fat from the chicken, wash properly

Rub the Chicken spices into the chicken and steam the chicken for five minutes

Heat the oil in a large pan until hot

Add the chicken to the pan and fry until brown.

Sauté the onions and pepper for 5 minutes.

Add the chopped fresh tomato to the mixture and stir to distribute evenly.

Add salt to taste.

Add the chicken and 1/2 cup of water to the pan.

Allow this to simmer over a low heat for 10-15 minutes, or until the chicken is tender.

Garnish with sliced carrots and green pepper.

Serve with rice or eat alone

Ida