Kienyeji Chicken

This flavorful Kienyeji chicken stew is made with traditional Kenyan spices and served with ugali and sukuma wiki.

Ingredients - Serves 6

In a large pot, heat the vegetable oil over medium heat.
Add the chopped onions and cook until translucent.
Add the minced garlic and grated ginger, and cook for another minute.
Add the chicken pieces to the pot and cook until browned on all sides.
Add the chopped tomatoes, curry powder, paprika, turmeric, cayenne pepper, and salt. Stir well to coat the chicken with the spices.
Cover the pot and let the chicken cook in its own juices for about 10 minutes.
Add the diced potatoes, sliced carrots, and diced green bell pepper to the pot. Stir well to combine.
Pour in the water and bring the stew to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes, or until the chicken is tender and the vegetables are cooked through.
Taste and adjust the seasoning if needed.
Serve the Kienyeji chicken stew hot, garnished with fresh coriander. Enjoy with ugali (cornmeal porridge) and sukuma wiki (collard greens).