Here's how to make classic Nigerian red stew with chicken or the meat of your choice.
Add tomatoes, peppers, ½ onion, and splash of water to a blender and liquefy. Set aside.
Meanwhile, slice the remaining onion and add it, along with the oil, chicken, bullion,black pepper, and curry powder to another pot and cook over medium to medium-high heat for about ten minutes or until chicken begins to change color and release juices.
Pour tomato mixture into pot of heated oil to cook the stir in tomato paste and sauce. Let this cook, stirring regularly and reduce heat to medium if it begins to splatter too much.
After 10 minutes or so, the tomato mixture should become bubbly, thickened, and darker in color. Continue stirring to release more of the liquid. The oil that cooked the chicken will cook the raw tomato taste out of the stew.
Next, taste test and salt the stew as necessary. The bullion has a lot of salt so you may not need to add much.
Continue cooking until the stew reaches your desired consistency and some of the oil dissipates. If desired, spoon out any excess oil upon completion.