Nigerian Main Dish

Cut the chicken into medium pieces and chop the onion into fine pieces, reserving half for later use. Slice the fresh tomato and red hot pepper into thin pieces, removing excess seeds from the pepper if milder heat is preferred.

Heat the corn oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the reserved chopped onion and cook, stirring occasionally, until softened and translucent.

Add the curry powder to the onions and cook for 1-2 minutes, stirring constantly, until fragrant. This blooms the spices and removes any raw taste.

Stir in the tomato paste and cook for 2-3 minutes, stirring continuously, until it darkens slightly and caramelizes slightly into the oil.

Add the fresh tomato slices and sliced red hot pepper, stirring to combine with the paste mixture. Cook for 3-4 minutes until the tomatoes begin to soften.

Add the chicken pieces to the pot and stir well to coat with the tomato and spice mixture. Cook for 3-4 minutes until the outside of the chicken is sealed.

Pour in the beef or chicken flavored broth and add salt to taste. Bring to a boil, then reduce heat to low and simmer covered for 30-35 minutes until the chicken is cooked through and tender.

Taste and adjust seasoning with additional salt or curry powder as needed. The sauce should coat the chicken and be reduced to a rich, concentrated consistency.

Transfer to a serving dish and serve hot with rice, fufu, or cassava swallows.