Chicken Maafé | Peanut Curry Chicken | West African Peanut Stew | Curry Recipe By Varun Inamdar

peanut butter

🥗Healthier: natural almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthy fats with fewer calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and is healthier.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika provides color without the heat.

Start by marinating Chicken legs with Salt, All Spice Powder, Red Chilli powder, Dried Coriander seed powder, Turmeric powder, and mix well.

Set the marinated Chicken aside to rest.

Prepare the Peanut Paste by grinding roasted salted Peanuts with Sugar and Vegetable Oil until smooth.

Add Fresh Coriander leaves, Fresh Parsley leaves, and Green Chillies to the Peanut Paste and blend until smooth.

Heat Oil in a cooking pot on high flame and pan fry the marinated Chicken until golden brown on both sides.

Remove the Chicken from the pot, leaving the brown bits at the bottom for flavor.

Add Tomato Purée and Onion Purée to the pot, then add Sea Salt and the Peanut Paste mixture.

Mix well and add the fried Chicken back into the pot.

Add Water to the pot to prevent burning and allow the mixture to cook on medium flame for 40 minutes, stirring occasionally.

After 20 minutes, add in vegetables: Peppers, whole tiny Onions, halved Potatoes, and Green Cabbage. Stir well.

Continue cooking for another 20 minutes or until the Chicken and vegetables are cooked through, adding hot Water as needed to maintain consistency.

Once done, check for oil release from the sides of the pan and serve the Chicken Maafé.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens