Recipe: Chicken pilau with pilipili ya kukaanga

What is a good pilau without a good Swahili Pilipili ya kukaanga (chilli chutney) reduced to a thick paste? [Courtesy, Chef Ali Mandhry]

What is a good pilau without a good Swahili Pilipili ya kukaanga (chilli chutney) reduced to a thick paste?

Here is what you will need:-

3 tablespoons vegetable oil

2 teaspoons ghee

1 onion, diced

1 teaspoon garlic ginger mince

2 tablespoons whole pilau mix

1 capsicum, diced

1 chicken, cut into 12 pieces

1/2 kg potatoes, peeled and cut into 1/4s

Salt to taste

3 cups basmati rice

4 cups water

1 black lime, halved

What to do

In a pot over medium heat, pour in the vegetable oil followed by 2 teaspoons ghee. Add the onions and saute until soft, you don't want to brown the onions.

Now go in with 1 teaspoon garlic, ginger mince and the whole pilau mix. Add the capsicum and give it a good mix until fragrant. Add the chicken pieces and cook until the chicken starts to slightly brown.

Add the potatoes and mix well. Go in with salt to taste the take your washed basmati rice and put it in the mix. Give it a good mix and add water. Go in with the black lime, bring it to a boil once the water has reduced and almost evaporated.

Rreduce heat to low and cover with a tight lid. Let the rice steam for about 15 minutes or so.

Popen up and serve with your pilipili ya kukaanga and kachumbari.

Pilipili recipe

Pilipili ya kukaanga (masala)

4 tablespoons oil

1 onion, diced

15pcs green chilies, diced

2 carrots, cut into julienne (strips)

1 teaspoon garlic ginger mince

1/2 teaspoon turmeric

1/2 teaspoon black pepper

2 tomatoes, diced

140g tomato paste

2 cups tamarind sauce (ukwaju)

1 teaspoon salt

1 teaspoon sugar

In a pan of a medium heat add in the oil and saute onions until golden. Add the diced green chilies and mix well.

Put in in the carrots followed by garlic ginger mince, turmeric powder and black pepper. Give it a good mix and add the diced tomatoes. Cook until the tomatoes are soft, then out in the tomato paste.

Add the tamarind sauce and give it a mix with a spatula. Bring to a simmer and add the salt and sugar. Cook until oils bubble up and the sauce is thick.

Store in an airtight container and keep refrigerated for up to a week or so. Enjoy with pilau.