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BEST Nigerian CHICKEN Stew recipe | Most delicious tomato pepper stew | ft Zena Kamgaing

Byamazingfoodstv


Most delicious NIGERIAN CHICKEN STEW cooked by Zena Kamgaing, so deep and rich with flavours and great with some rice. You can find Zena on Instagram, link here –

Chetna’s Indian Feast –
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(US)

#chetnamakan #chickenrecipes #chickenstew #nigerianstew

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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.

She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.

Cookbooks are available for purchase in stores and online.

CHETNA’S INDIAN FEAST 👇

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38 Comments

  6. We made this tonight and it was 5 times as good as we were expecting. Thank you for featuring a dish from a different food culture. We cut back on the spiciness, but it was still spectacularly delicious and complex.

  9. I made this today for my Nigerian friend who left his country over 30 years ago and he’s not had a proper home cooked meal. He said it was delicious and it brought back many memories. Thank you for the easy and delicious recipe!!

  16. This is so helpful. i make it using the traditional method but it is quite a mess. Will try it this way to see how the different method affects the results. i imagine itll be a little less sweet since the tomato and onion arent cooking slowly on the stove for nearly an hour? But definitely excited to experiment

  23. Fry or roast the chicken skin with the peppers and tomatoes to make it crispy, it will not only replace the oil you used on them and make them more flavourful but you can set it aside and serve it crispy with your food 🤗

  28. Jackfruit would be a nice meat alternative ….. love the recipe and your channel thankyou. I've recently purchased x3 of your books which are fantastic they are realky helping as i learn different regional/family indian meals from basics…… no shop bought stuff!! Thanyou

  33. It's more steps than just "chuck everything in", but I think I actually have all ingredients at home, so I am going to cook it over the weekend. As for the chicken skin, I remove it for the curries because as you both said it just gets soggy. But I like to crisp it up in a pan, no oil needed, and I even have some flavourful chicken fat rendered out of it that I use instead of part of the oil. The crispy skin is for the cook 😁

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