We’ve given this classically Indian dish a twist and termed it “Nigerian Style”. Chock full of lean protein, vegetables, and even fruits, this curry offers a different approach on traditional chicken curry that is sure to make your taste buds explode while keeping your body pleased. Vegetarians may choose to omit the chicken and substitute the chicken broth with vegetable
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Serves 4
Total cook & prep time: 1 hour

Ingredients:
4 hard-boiled eggs
2 medium sized potatoes, boiled and diced
2 cups short grain brown rice, cooked

Chicken Preparation:
2 bone-in free range chicken breasts
5 pieces of cardamom
3 bay leaves
1 tbsp salt
1/2 tsp black pepper
1 yellow onion, peeled and chopped into 4 pieces
5 c. boiling water

Curry Preparation:
1 yellow onion, finely diced 1 tbsp peanut oil
1 tomato, diced 1.5 tbsp good quality curry powder (spices should be replaced each year)
1 tbsp white whole-wheat flour

Condiments:
1 tomato, diced
½ red onion, diced
1 small apple, diced
½ diced mango, diced
1 spear pineapple, diced
½ orange, diced
½ c. roasted, unsalted peanuts
½ c. mango chutney (any brand whose ingredient list you can understand, or make your own)

Directions:

1. Begin hard-boiling eggs and cooking potatoes & brown rice.
2. Place chicken and next 7 ingredients in a pressure cooker. When chicken begins to boil, cover and allow to cook for 20 minutes.
3. While chicken is cooking, dice condiments.
4. After pressure cooker has cooled down, remove skin and bone from chicken. Cut into large chunks and set aside.
5. Use a colander to sift out cardamom, bay leaves, and onion from chicken broth. Set broth aside.
6. In a medium sized pot, add peanut oil. When oil is hot, add the finely diced yellow onion and cook over medium-high heat until onion is translucent.
7. Add diced tomato and continue to cook for two minutes.
8. Add curry and flour to mixture and stir constantly for 3 minutes.
9. Add chicken broth from step 3 to pot. Blend to a homogenous mixture with a hand-held electric mixer to yield curry. Allow curry to boil for five minutes on medium heat.
10. Add eggs, potatoes and chicken breast to curry and let boil for 2 minutes.
11. Serve curry along with brown rice and condiments of your choice. Bon Appétit!