Kenyan Chicken and Vegetable Stew
A hearty and flavorful stew featuring tender chicken pieces simmered with a medley of vegetables in a rich, aromatic broth. This dish is a comforting staple, often enjoyed with ugali or rice, and showcases the vibrant flavors of Kenyan home cooking.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 3 tbsp Vegetable oil
- 2 medium Large onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch Ginger(grated)
- 4 medium Tomatoes(chopped)
- 2 medium Carrots(diced)
- 2 medium Potatoes(peeled and cubed)
- 1 medium Green bell pepper(chopped)
- 2 tbsp Curry powder
- 3 cups Chicken stock
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Cilantro (Dhania)(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
💡 Tip: Ensure onions are translucent but not browned. - 2
Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the chicken pieces to the pot and brown them on all sides. This helps to seal in the juices.
💡 Tip: Do this in batches if necessary to avoid overcrowding the pot. - 4
Stir in the chopped tomatoes, curry powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 5 minutes - 5
Add the diced carrots, cubed potatoes, and chopped green bell pepper to the pot. Stir to combine with the chicken and aromatics.
💡 Tip: Ensure vegetables are evenly distributed. - 6
Pour in the chicken stock. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 40 minutes💡 Tip: Stir occasionally to prevent sticking. Add more stock or water if the stew becomes too thick. - 7
Taste and adjust seasoning with salt and pepper as needed. Stir in most of the chopped cilantro.
💡 Tip: Save some cilantro for garnish. - 8
Serve hot, garnished with the remaining fresh cilantro. This stew is excellent served with ugali, rice, or chapati.
💡 Tip: Allow the stew to rest for a few minutes before serving for flavors to meld.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of tomato paste along with the chopped tomatoes.
- ✓If using kienyeji (free-range) chicken, it may require a longer simmering time to become tender.
- ✓Adjust the amount of curry powder to your preference.
🔄 Variations
- Add other vegetables like peas, corn, or leafy greens (e.g., spinach or kale) in the last 15 minutes of cooking.
- For a spicier stew, add a chopped chili pepper along with the onions.