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–+ servings
Nigerian chicken-style spicy chicken curry served over steamed white rice in a black bowl, topped with green onions.

Nigerian chicken

This authentic Nigerian Chicken is marinated in a bold blend of scotch bonnet peppers, garlic, ginger, curry powder, and tomato paste, then pan-fried or grilled until crispy, smoky, and packed with flavor. A true taste of West Africa, it’s celebration food — spicy, rich, and unforgettable!
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 1 day
Total Time 1 day 45 minutes
Servings: 7 servings
Course: Main Course, Dinner
Cuisine: Nigerian, West African, African
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 lbs Chicken pieces Thighs and drumsticks recommended
  • 2–3 whole Scotch bonnet peppers Or habaneros if unavailable
  • 6 cloves Garlic Fresh not jarred
  • 2 tablespoon Fresh ginger About a 2-inch piece grated
  • 1 medium Onion Roughly chopped
  • 2 tablespoon Tomato paste Adds color and caramelization
  • 2 tablespoon Vegetable oil Helps blend the marinade
  • 2 teaspoon Curry powder Nigerian curry if possible
  • 1 teaspoon Thyme Dried or fresh
  • 1 teaspoon Paprika For color
  • 2 cubes Chicken bouillon Maggi or Knorr brand
  • 1 teaspoon Salt Plus more to taste
  • ½ teaspoon Black pepper Freshly ground
  • 1 whole Lime juiced Or lemon juice
For Cooking
  • 3 tablespoon Vegetable oil For frying
  • Salt To taste after cooking
  • 2–3 leaves Fresh bay leaves Optional adds aroma
  • 1 teaspoon Suya spice Optional for authentic Nigerian flavor

Equipment

  • 1 Blender or food processor (To blend the pepper marinade until smooth)
  • 1 Large mixing bowl or ziplock bag (For marinating the chicken))
  • 1 Sharp Knife (To score chicken for better flavor absorption)
  • 1 Cast-iron skillet or grill (For pan-frying or grilling the chicken
  • 1 Tongs (To flip chicken without piercing)

Method
 

  1. Cut 2–3 diagonal slits on each side of the chicken pieces for deeper marinade penetration.step_type=prep; method=score; time=5m
  2. Add peppers, garlic, ginger, onion, tomato paste, oil, curry, thyme, paprika, bouillon, salt, pepper, and lime juice to a blender. Blend until smooth and thick.
    Raw chicken thighs seasoned with herbs and salt on a wooden plate, ready for cooking.
  3. Pour marinade over chicken and massage into cuts. Cover tightly and refrigerate for at least 4 hours, ideally 24.
  4. Remove chicken from fridge 30 minutes before cooking for even heat distribution.
  5. . Heat oil in a cast-iron skillet. Place chicken skin-side down and cook 6–7 minutes per side until deep golden brown. Flip and continue cooking until internal temp hits 165°F.
    Spicy stir-fried chicken pieces with bell peppers, onions, and chili sauce, garnished with chopped green onions in a plastic container.
  6. Let chicken rest 5–10 minutes under foil, then garnish with parsley or cilantro and lime wedges.

Nutrition

Serving: 200gCalories: 345kcalCarbohydrates: 6gProtein: 36gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 720mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 850IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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