04/06/2026
> Garlic kuku kienyeji
*_Ingredients:_*
1 whole kienyeji chicken (cut into pieces)
2 tablespoons cooking oil
1 large onion (chopped)
8–10 cloves garlic (crushed) 🧄
1 tablespoon ginger (grated)
2 tomatoes (chopped) or 1 cup blended tomatoes
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon black pepper
Salt to taste
1 cup water or chicken stock
Fresh coriander (dhania), chopped
*_Steps:_*
*Boil the chicken first:*
* Place the kienyeji chicken in a sufuria.
* Add a little salt, garlic and ginger.
* Add water and boil until slightly tender (kienyeji takes longer than broiler chicken).
* Set aside and keep the stock.
*Fry the chicken (optional but recommended):*
* Lightly fry the boiled chicken pieces until golden brown for extra flavor.
*Prepare the garlic base:*
* Heat oil in a pan.
* Add onions and cook until soft.
* Add crushed garlic and ginger—cook until fragrant.
*Add tomatoes and spices:*
* Add tomatoes and cook until they break down and form a thick sauce.
* Stir in turmeric, paprika, black pepper and salt.
*Add chicken and simmer:*
* Add the chicken pieces into the sauce.
* Pour in some of the reserved chicken stock.
* Let it simmer on low heat for 20–30 minutes until tender and well coated.
*Finish:*
* Sprinkle fresh coriander.
* Simmer for 5 more minutes.
*Serving Suggestions:*
* Serve hot with ugali, rice or chapati.
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