Kenyan Chicken Stew
Tender chicken simmered in a rich tomato and onion sauce with aromatic spices. A Sunday favourite across Kenya.
Prep Time
15 mins
Cook Time
45 mins
Servings
5 people
Ingredients
- •1 whole chicken, cut into pieces
- •3 large tomatoes, chopped
- •2 onions, diced
- •4 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •1 teaspoon curry powder
- •1 teaspoon turmeric
- •3 tablespoons cooking oil
- •Salt and pepper to taste
- •Fresh coriander to garnish
Instructions
- 1
Season chicken pieces with salt, pepper, and turmeric.
- 2
Heat oil in a heavy pot and brown the chicken on all sides. Remove and set aside.
- 3
In the same pot, fry onions until soft and golden.
- 4
Add garlic, ginger, and curry powder. Fry for 1 minute until fragrant.
- 5
Add chopped tomatoes and cook until they break down into a rich sauce, about 8 minutes.
- 6
Return the browned chicken to the pot and add 1 cup of water.
- 7
Cover and simmer on low heat for 30 minutes until chicken is tender.
- 8
Garnish with fresh coriander and serve with ugali or rice.
Chef Tips
- •Browning the chicken first locks in flavour and gives the stew a richer taste.
- •Free-range chicken (kienyeji) gives the most authentic and flavourful result.
- •Add a diced potato or two to make the stew even heartier.
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