👨‍🍳 作り方

1. 1

   Heat peanut oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the crushed tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, allowing the paste to deepen in color.

5. 5

   Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.

6. 6

   Return the chicken to the pot. Add the bell peppers, carrots, zucchini, and sweet potato. Pour in the vegetable broth.

   💡 プロのコツ: Ensure vegetables are submerged in liquid
7. 7

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and vegetables are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking
8. 8

   Season with salt and black pepper to taste. If the stew is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.

   💡 プロのコツ: Adjust seasoning as needed
9. 9

   Serve hot, garnished with fresh cilantro. This stew is often enjoyed with rice, millet, or a side of bread.

   💡 プロのコツ: Pairs well with couscous or fufu