Sallah Chicken stew

Sallah Chicken stew

Sallah Chicken Stew


-1 ½ pounds of chicken thighs


-3 medium-sized onions

-4 cloves ofgarlic



-3 fresh tomatoes

-Chicken seasoning

-Curry powder

-½ grated nutmeg





-First wash and put chicken in a saucepan

-Marinate chicken with­blended ginger, onion, garlic, salt and chicken spices for 30 – 45 minutes.

-Stir and steam for about 5- 10 minutes. Do not add water.

-Heat saucepan over me­dium-high heat until hot and add the oil.

-Fry on one side until browned and then flip over.

-Add chopped onion and garlic and fry until tender and starting to brown.

-Stir in tomato paste, blended pepper, and toma­toes.

-After 6-10 minutes, add chicken stock and allow to cook.

-Taste for salt, add rose­mary, curry powder, nutmeg and chopped onions.

-Finally, add fried chick­en and allow to simmer for three minutes.

-Serve chicken stew with rice or preferred accompani­ment.

Compiled by Elizabeth Agyeibea Ackon

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