2. Chicken Stew and Turmeric Rice







Chicken stew with turmeric rice is a comforting and colorful dish that’s popular in many Kenyan homes. The stew is hearty and flavorful, while the rice brings a warm, golden color and subtle spice. Together, they make a balanced meal that feels both special and familiar. It’s a perfect combination for weeknight dinners, family gatherings, or Sunday meals.


Ingredients


For the chicken stew

  • 500g chicken pieces (bone-in or boneless)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tomatoes, chopped or blended
  • 1 tablespoon tomato paste
  • 1 teaspoon curry powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 chicken stock cube (optional)
  • 2 tablespoons oil
  • 1 cup water
  • chopped coriander for garnish

For the turmeric rice

  • 2 cups long-grain or basmati rice
  • 1 teaspoon turmeric powder
  • 1 tablespoon vegetable oil or butter
  • 1 teaspoon salt
  • 4 cups water

Method


For the chicken stew

  1. Heat oil in a sufuria over medium heat.
  2. Add onions and sauté until soft and golden.
  3. Add garlic and ginger, cook until fragrant.
  4. Add tomatoes and tomato paste, cook until thick.
  5. Stir in curry powder, black pepper, and salt.
  6. Add chicken pieces and coat them in the mixture.
  7. Cook for 5 to 7 minutes, stirring occasionally.
  8. Add water and a stock cube if using.
  9. Cover and simmer for 20 to 30 minutes until the chicken is tender and the stew thickens.
  10. Garnish with coriander and remove from the heat.

For the turmeric rice,

  1. Rinse the rice until the water runs clear.
  2. In a pot, heat oil or butter and add turmeric powder. Stir for a few seconds.
  3. Add water and salt, then bring to a boil.
  4. Stir in the rice, cover, and reduce heat to low.
  5. Simmer for about 15 to 20 minutes until the rice is cooked and the liquid is absorbed.
  6. Fluff with a fork and let it rest for a few minutes.


Serve the chicken stew hot with turmeric rice. 

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