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Kienyeji-Chicken-Wet-Fry

Kienyeji Chicken Wet Fry

There is something so special about eating Kienyeji chicken. For me, maybe it’s the fact that it takes so long to cook, but is tender to perfection. I serve my kienyeji chicken wet fry with a peanut butter sukuma wiki that goes perfectly well with Ugali.

There is something so special about eating Kienyeji chicken. For me, maybe it’s the fact that it takes so long to cook, but is tender to perfection. I serve my kienyeji chicken wet fry with a peanut butter sukuma wiki that goes perfectly well with Ugali.
Kienyeji-Chicken-Wet-Fry

Ingredients

3 tbsp oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
1 kienyeji chicken, cut into pieces
Salt to taste
1 cup tomatoes, chopped
1 tsp turmeric powder
1 tbsp curry powder
1 1/2 cups water
1 tbsp Nuteez Smooth Peanut Butter
Chopped coriander leaves, for garnishing
For the sukumawiki:
2 tbsp oil
1 onion, sliced
1 tbsp Nuteez Smooth Peanut Butter
2 cups sukuma wiki, chopped
Salt to taste

Instructions

1
Heat oil in a heavy bottomed pan and add the onions. Cook until translucent.
2
Add the ginger and garlic followed by kienyeji chicken and salt. Stir, cover the pot with a lid and let cook for 20 minutes.
3
Add the tomatoes, turmeric powder, curry powder and water and stir. Cover the pot with a lid and cook for another 45-60 minutes. Add the peanut butter and stir.
4
In another pan, heat oil and add the sliced onions. Once translucent, add the peanut butter and stir. Stir in the sukuma wiki, cook for 2-3 minutes and serve with the kienyeji chicken wet fry and ugali.

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Pika Chakula
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