Why It Works
- Cutting ribeye or chuck into very thin strips shortens the simmering time, allowing the meat to absorb the sauce’s flavors without turning tough.
- Briefly cooking the spices in hot oil before adding liquid intensifies their aroma and prevents the curry from tasting flat.
Nigerian curry isn’t just a comfort food that fills my belly. It also calls up memories of family, travel, and discovery. This hearty and aromatic stew features tender beef, starchy potatoes, sweet peppers, and a generous amount of curry powder, all simmered together to make a vibrant-tasting, satisfying meal. For me, this dish is tied to long vac—the long vacation break in Nigeria that runs from July through September, the equivalent of summer holidays in other parts of the world.
When I was a kid, long vac was all about road trips with my parents across Nigeria. We’d drive up to Jos in the North-Central region to enjoy its cool, temperate weather, or head south to visit family and friends. Some of my most vivid memories are from those trips, and many of them, of course, are wrapped up in food. On one such trip, visiting my aunt, uncle, and cousins at the University of Benin in Benin City, my aunty Ajike made us her version of fragrant Nigerian chicken curry. The dish stopped me in my tracks. I loved it so much I asked her to show me how to make it, and that lesson became a touchstone for me in the kitchen. I’ve since adapted her Nigerian chicken curry into my beef version, which I’m sharing below.
Nigerian curry sits comfortably in the global family of curry-powder–based stews and sauces. Its warm, deep flavor recalls Japanese karē, Korean curry rice, Jamaican curry chicken, Southern US dishes like country captain, and other curry powder–based sauces.
Serious Eats / Maureen Celestine
For my family, it’s a quintessential part of our Sunday rice tradition. Much like the British with their Sunday roast tradition, Nigerian households often feature special rice dishes at the end of the week on Sundays, such as fried rice and jollof, and, of course, curry. My aunt’s version was full of tender chicken (or sometimes beef), chunks of potatoes and carrots, and peppers that lent sweetness and balance, always served with a heap of white rice.
My own take stays true to Aunty Ajike’s. I like this curry with beef because it has the richness and depth to stand up to the bold curry flavors. Cuts like ribeye or chuck have enough marbling to stay juicy and tender, and when sliced thin, the meat cooks quickly without needing a long simmer. The result is flavorful beef that soaks up the sauce without ever turning tough.
It starts with a generous amount of good curry powder. By good I mean one that smells fresh and assertive the moment you open the jar. Nigerian-style curry blends tend to be turmeric-forward, with plenty of warmth from ginger and pepper, and a subtle herbal lift from thyme or bay. Whatever brand or blend you use, make sure it’s fresh. Curry powder loses its punch quickly. It should be fragrant enough that you can smell it even at arm’s length. If it smells dusty or faint, it won’t carry the dish.
From there, I add potatoes, carrots, and fresh bell peppers. I like a mix of green and either red or yellow for their sweetness and color, though all green works just as well if that’s what you have. For depth, I rely on my curry-flavored stock for an even richer curry flavor, but store-bought chicken stock or even water will do if you don’t want to make it from scratch. And when I want a richer finish, I stir in a splash of coconut milk.
Serious Eats / Maureen Celestine
The finished curry is adaptable and forgiving. For example, while tomatoes aren’t traditional, I sometimes fold in chopped green tomatoes for brightness. You can also swap out the beef for chicken or shrimp, and shorten the simmering time as needed to avoid overcooking the protein.
Leftovers reheat beautifully, and I sometimes like to use the stew as a savory hand-pie filling. Some Nigerians like it over pasta—spaghetti or linguine are both common—but my son D likes his with a handful of raisins or currants, similar to country captain chicken. I usually keep it simple: a generous ladle of sauce, tender beef, and vegetables over a bowl of hot white rice.
Every time I make this curry, I’m reminded of long vac road trips, of my family’s kitchen, and of the moment my aunt’s chicken curry sparked something in me that hasn’t faded since.
My Family’s One-Pot Nigerian Beef Stew Is Rich, Comforting, and Weeknight-Ready
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1 pound (450 g) thinly shaved beef ribeye or chuck steak
1 1/2 teaspoons Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
3 tablespoons (45 ml) peanut oil or neutral oil such as canola or vegetable oil
2 medium red onions (1 pound; 453 g), cut into 1-inch chunks
2 dried bay leaves
1 teaspoon Nigerian-style curry powder, such as Lion brand (see notes)
1 teaspoon dried thyme
2 medium starchy potatoes such as Yukon Gold or russets (24 ounces; 680 g), peeled and cut into 1-inch chunks
2 carrots (8 ounces; 226 g) cut into 1-inch chunks
1 small red bell pepper (5 ounces; 141 g), cut into 1-inch chunks
1 small red bell pepper (5 ounces; 141 g), cut into 1-inch chunks
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 cup (240 ml) Curry-Flavored Nigerian Stock or store-bought chicken broth (see notes)
2 tablespoons cornstarch
Chopped cilantro to serve, optional
Plain white rice for serving
In a medium bowl, combine beef, 1 teaspoon salt, ginger, and garlic. Rub seasonings into beef, then cover and refrigerate for at least 30 minutes or up to 4 hours.
Serious Eats / Maureen Celestine
In a large high-sided sauté pan or large Dutch oven, heat peanut oil over medium heat until shimmering. Add half of the onions, the bay leaves, and remaining 1/2 teaspoon salt. Cook until onions are softened and browned, about 8 minutes. Stir in curry powder and thyme and cook until fragrant, 1 to 2 minutes. Add beef, potatoes, and carrots. Cook, stirring occasionally, until beef begins to brown, about 10 minutes.
Serious Eats / Maureen Celestine
Add remaining onions, red bell pepper, half of green bell pepper, black pepper, turmeric, curry stock, and 1 cup (240 ml) water and stir. Reduce heat to low, cover, and cook until beef and vegetables are tender, 15 to 25 minutes.
Serious Eats / Maureen Celestine
In a small bowl, whisk together cornstarch and 1 cup (240 ml) water to form a smooth slurry. Whisk slurry into curry to incorporate, then cook until sauce bubbles and starts to thicken, stirring occasionally, about 5 minutes.
Serious Eats / Maureen Celestine
Add remaining green bell pepper and cook until they are tender-crisp, about 5 minutes. Season with salt and additional stock to taste, if needed. Discard bay leaves and serve with white rice, if desired.
Serious Eats / Maureen Celestine
