Hey guys the Luhya in me couldn’t end the series without more chickenI like my kuku kienyeji simple letting the fresh garlic ,ginger, dania and minimal spicing shine. This is how I like to make it!
INGREDIENTS
1.5 kg kuku kienyeji chopped and well cleaned
Juice of fresh lemons/limes
Salt to taste
4 cups water(for boiling to obtain chicken broth)
3 tbs vegetable oil
2 large onions chopped
Handful chopped dania stems
2 tbs freshly grated ginger
5 garlic cloves freshly grated
1 tsp cumin seeds / cumin powder
1 tsp garam masala
1 tsp coriander powder
2 tsp turmeric powder
3-4 crushed/blended tomatoes
Dania leaves for garnishing
___
PROCEDURE
-Drizzle fresh lemon juice over your cleaned chicken to take away the smell or raw meat
- in a pot add in your chicken pieces, salt(approx 2-3tsp)and water. Boil chicken for 20-30min to soften
-Scoop out all the broth from your chicken and set aside to be used later in stewing.
-let any remaining liquid in the pot evaporate while the chicken is still on the heat.
-Add in your vegetable oil to your chicken followed by your onions, dania stems and ginger.Sauté for 5 min to brown the onions and the chicken.
- add in your garlic and sauté for 2 min till golden
-next add in your cumin,garam masala, coriander powder and turmeric and sauté for 1 min
- Add in your tomatoes and sauté for 3-4 min to allow them to caramelise and soften further.
- Add in the broth you collected from your pot and stir. Cover your pot and cook down your chicken for 20-30 min until majority of the liquid has evaporated . No need for extra salt since the broth is already salted
- Garnish with fresh dania leaves and serve hot with ugali, chicken, chapati or mukimo 😋
