Easy recipe: Kienyeji chicken with cabbage and chapati

One of the hardest things to prepare is Kienyeji chicken but this recipe should make things very easy for you

Chicken kienyeji

INGREDIENTS

1 kg kienyeji chicken, cut into 8 pieces (boiled)

50g tomato paste

2 tbsp ginger, finely sliced

2 tbsp garlic and ginger paste

4-5 green chilies

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1 bunch fresh green coriander

1 teaspoon crushed cumin seeds

1 teaspoon black pepper

1 teaspoon crushed red chilli

1/2 teaspoon fresh turmeric, minced 1 tablespoon chicken mchuzi mix                                                                                           

Salt to taste

100ml plain buttermilk (lala) 2 tablespoon oil

METHOD:

Heat oil in a wok and add the garlic and ginger paste. Stir fry for a few seconds. Add cumin and black pepper and stir.

Now add the chicken and cook for about 2 minutes, then add green chillies and coriander and stir. In a separate bowl mix tomato paste and buttermilk, salt, crushed red chilli, and turmeric and mix.

Dilute the mchuzi mix in 3-4 tablespoons of water and add to the chicken mixture. Cook covered with lid till the chicken is almost done, then add lime juice and simmer until the liquid has evaporated.

Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with chapati and cabbage.

SAUTÉED CABBAGE

Ingredients:

1/ cabbage, shredded 2 onions, sliced

2 tomatoes, diced

1 teaspoon curry powder

2 beef cubes

1 tablespoon oil    Juice of one lemon

Fresh coriander

METHOD:

In a pan over medium heat drizzle oil and sauté the onions. Add the tomatoes and curry powder and mix.

Now add the beef cubes and mix well, then add the cabbage and cook until it softens. Pour in lemon juice and cook until all the liquid has evaporated, then garnish with coriander. Enjoy!

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