Congolese-style Spicy Chicken Stew

Ingredients

While the original Indian Curry debal is typically made with a variety of Indian spices such as turmeric, cumin, and coriander, this Congolese adaptation incorporates traditional Congolese spices like piri piri, mbala, and selim pepper. The use of these unique spices gives the dish a distinct Congolese flavor profile. Additionally, the original dish may use yogurt or coconut milk for creaminess, but in this Congolese version, we rely on the natural richness of tomatoes and spices to create a flavorful sauce. We alse have the original recipe for Curry debal, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons piri piri spice blend 2 teaspoons piri piri spice blend
• 1 teaspoon mbala spice 1 teaspoon mbala spice
• 1 teaspoon selim pepper 1 teaspoon selim pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the diced bell peppers and tomatoes, and cook for another 5 minutes.
4. 4.
   In a small bowl, mix together the tomato paste, piri piri spice blend, mbala spice, selim pepper, paprika, ginger, coriander, cumin, and salt. Add this spice mixture to the pot and stir well to coat the chicken and vegetables.
5. 5.
   Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Serve the Spicy Chicken Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or fufu.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of piri piri spice blend and selim pepper.
• For an extra burst of freshness, squeeze some lemon juice over the stew before serving.
• If you can't find mbala spice, you can substitute it with a combination of ground cloves and nutmeg.

Serving advice

Serve the Congolese-style Spicy Chicken Stew with a side of steamed rice or fufu. The stew pairs well with a refreshing cucumber and tomato salad.

Presentation advice

Garnish the Spicy Chicken Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the vibrant red sauce and the tender chicken pieces.