Kienyeji chicken is a free-range that is reared on the farm, and the meat is usually tough but flavorful compared to broiler chicken.
1/2 (cooked) chicken,
1 onion, big (chopped)
1 tablespoon of oil
2 tbsp curry powder
2 chicken knorr cubes
4 big tomatoes, ripe (chopped)
1/2 red, 1/2 yellow, and 1/2 green pepper (chopped)
2-3 grated garlic cloves
1 teaspoon grated/minced ginger
1 chopped fresh chili (optional)
2 1/4 stock (your remaining broth from the boiled chicken)
2 tbsp. herbs (mixed) (dhania and mint)
salt to taste
1, Bring all of the ingredients specified in the ‘boil chicken' section to a boil, then reduce to low heat and cook for about 1-2 hours, or until the chicken is tender.
2, Heat the oil in a cooking pan, then add the onions and cook until they are (soft)
3, Stir in the ginger, garlic, and fresh chile until you get the aromas.
4, Stir in the curry powder till you get fragrant for few seconds.
5, Stir in the tomatoes and cook, covered until they are tender.
6, Stir in chicken knorr cubes as well.
7, Stir in the peppers and chicken until everything is completely combined.
8, Stir in the remaining stock, bring to a boil, then reduce to low heat for approximately 15 minutes to allow the flavors to infuse and the stew to thicken slightly.
9, Finish with a sprinkling of fresh dhania and mint leaves.
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