Kienyeji Chicken

Ingredients

• Fresh coriander (a handful, chopped)
• Water (2 cups)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Cayenne pepper (1/2 teaspoon)
• Turmeric (1 teaspoon)
• Paprika (1 teaspoon)
• Curry powder (2 teaspoons)
• Green bell pepper (1, diced)
• Carrots (2, sliced)
• Potatoes (2, diced)
• Tomatoes (3, chopped)
• Ginger (1 inch piece, grated)
• Garlic (3 cloves, minced)
• Onions (2, chopped)
• Kienyeji chicken (1, cut into pieces)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions to the pot and sauté until they turn translucent.
3. Stir in the minced garlic and grated ginger, letting them cook for a minute until fragrant.
4. Place the chicken pieces in the pot, turning them occasionally until they are browned on all sides.
5. Mix in the chopped tomatoes, curry powder, paprika, turmeric, cayenne pepper, and salt. Ensure all the chicken pieces are well coated with the spices.
6. Cover the pot and allow the chicken to cook in its own juices for about 10 minutes. This helps to intensify the flavors.
7. Add the diced potatoes, sliced carrots, and diced green bell pepper to the pot, stirring them in to combine with the chicken and spices.
8. Pour in the water and bring the stew to a boil.
9. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes. This is until the chicken is tender and the vegetables are cooked through.
10. Taste the stew and adjust the seasoning if needed.
11. Serve the Kienyeji chicken stew hot, garnished with fresh coriander. For an authentic Kenyan meal, enjoy with ugali and sukuma wiki.