👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add curry powder and cook for 1 minute, stirring constantly.

6. 6

   Return the chicken to the pot. Add chopped tomatoes and chicken broth. Bring to a simmer.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
7. 7

   Cover the pot, reduce heat to low, and simmer for 30 minutes, or until chicken is almost cooked through.

8. 8

   Add the sliced okra to the stew. Stir well and continue to simmer, covered, for another 10-15 minutes, or until okra is tender and chicken is fully cooked.

   💡 プロのコツ: Avoid over-stirring the okra once added to prevent it from becoming too mushy.
9. 9

   While the stew is simmering, prepare the pap according to package directions. It should be a stiff, firm porridge.

   💡 プロのコツ: Pap is typically made by gradually adding maize meal to boiling water while stirring vigorously to prevent lumps.
10. 10

    Adjust seasoning of the stew with salt and pepper if needed. Serve the chicken and okra stew hot over a generous portion of pap. Garnish with fresh coriander if desired.