Spicy Chicken Stew


Spicy Chicken Stew
Spicy Chicken Stew Served with Ugali


–  ½ a Chicken (Spring or Capon)

–  3 tomatoes(cubed)

–  1 Onion(chopped)

–  1 Clove of Garlic (crushed)

–  Small Ginger piece (crushed)

–  1 Pili Pili Hoho (Green Pepper)

–  1 Bunch of chopped Dhania  ( Coriander)

–  1 whole Chilli pepper

–   Cooking Oil

–   Salt to taste

–   Water


1. Cut your pieces into smaller pieces as desired. Some People prefer chunky pieces while others like them bite size. This is totally up to you

2. Pour a small amount of cooking oil into a pan, add your ginger and let it sizzle for a few seconds. Add in your chicken, sprinkle some salt and stir.  Fry it under moderate heat for about 5-10 minutes. If the chicken sticks at the bottom of the pan, add a table spoon or two of water.

3. Once cooked, transfer your chicken into a bowl. I usually use the same pan for the next stage.

4. Add some oil into the pan, once hot, throw in (not literally) your onions, let them cook till they are slightly transparent (not brown), then add your garlic.

5. Once your garlic is golden, add in your green and chilli pepper, and fry till slightly crisp. Add your Dhania, stir for a few seconds then add in your tomatoes.

6. Add some salt to your tomatoes, stir and cover. Let your tomatoes cook into a thick pulp, then mix in your chicken. Cover and let it simmer under low heat for about 8 minutes. Add water depending on how thick or thin you want your stew to be.

Serve hot with any main dish of your choice!



About Canduh

A Quantity Surveyor who loves Photography, Food and Travel. This blog is a journal of my cooking, dining and travel escapades

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