Supu Ya Kuku (Kenyan Chicken Soup)

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Water

6 cups

Vegetable oil

2 tablespoons

Turmeric powder

1 teaspoon

Curry powder

2 teaspoons

Black pepper

1/2 teaspoon

Salt

to taste

Cabbage

2 cups, shredded

Green bell pepper

1, diced

Carrots

2, sliced

Potatoes

2, diced

Tomatoes

2, chopped

Ginger

1 tablespoon, grated

Garlic

4 cloves, minced

Onion

1 large, chopped

Chicken

1.5 pounds, cut into pieces (preferably bone-in for flavor)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Add the chicken pieces to the pot and cook until browned on all sides, about 8-10 minutes.
4. Stir in the chopped tomatoes, diced potatoes, sliced carrots, diced green bell pepper, and shredded cabbage. Mix well to combine all ingredients.
5. Season the mixture with salt, black pepper, curry powder, and turmeric powder. Stir to coat the vegetables and chicken evenly.
6. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Taste the soup and adjust the seasoning as necessary. If you prefer a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce.
8. Serve hot, garnished with fresh cilantro leaves.